SCOTCH PORRIDGE PUDDING

SCOTCH PORRIDGE PUDDING 2 c. quick or old fashioned oats, uncooked 4 c. boiling water 1 tsp. salt 4 c. peeled apple slices (about 1/8 inch) 2 tbsp. butter 1 c. firmly packed brown sugar 1/2 c. raisins 2 tsp. pumpkin pie spice

Heat oven to 350 degrees. Stir oats into briskly boiling, salted water. Cook 1 minute for quick oats, stirring occasionally; cook 5 minutes for old fashioned oats. Cover pan; set aside. (The oatmeal may be cooked ahead of time, covered, and refrigerated until used.) (If cold oatmeal is used, stir oatmeal before layering in casserole and bake 30 to 35 minutes.) Saute apples in butter over medium heat 4 minutes, stirring occasionally. Add sugar; cook over low heat, stirring until sugar is dissolved. Remove from heat; stir in raisins and pumpkin pie spice. Starting with oatmeal and ending with the fruit mixture, alternate layers of oatmeal and fruit mixture in a greased 2 quart baking dish or casserole. Bake, uncovered, in 350 degree oven for 20 to 25 minutes or until edges bubble vigorously. Serve warm.

#scotch #porridge #pudding