Here We Come Sammy!

Yes, we are too cheap to pay to have our passport photos taken and have done it ourselves.

In May we will spend a week in Spain to reunite with Will's brother Sam, who has been serving an LDS mission in Barcelona. From Spain we will travel to London where I will have five glorious days to try and show Will all my favorite spots from my time there with BYU study abroad. It should be an amazing trip! In preparation, last week I baked an English Pudding (recipe below) for us to try--Yum! Hopefully my dear mother & father, who have volunteered to babysit the boys, will still be speaking to us by the time we get home!

Eve's Pudding (from Martha Stewart Living, Feb. 2007)

1/2 cup (1 stick) unsalted butter, softened, plus more for baking dish

1 1/4 cups flour

1 1/4 tsp. baking powder

salt

1 3/4 lbs. baking appes (Rome or Granny Smith), peeled, cored, and cut into 1/8 inch thick slices

3/4 cup sugar

1 T. fresh lemon juice

1/4 tsp. ground cinnamon

2 large eggs

1/2 tsp. vanilla

1/3 cup whole milk

heavy cream, for serving

Preheat oven to 350 degrees. Butter a 9 inch square baking dish. Whisk flour, baking powder and 1/2 tsp. salt in a medium bowl. Set aside. Put apples, 1/4 cup sugar, lemon juice, cinnamon, and a pinch of salt into a large bowl; toss to combine. Transfer to prepared baking dish and sprinkle 2 T. water over top. Set aside. Put butter and 6 T. sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on med-high speed until pale and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla. Reduce speed to low. Add flour mixture, alternating with milk. Mix until combined. Spread batter over apples and sprinkle with remaining 2 T. sugar. Bake until batter is cooked through and juices are bubbling, about 40 minutes. Let cool on wire rack 15 minutes. Spoon into dishes, generously drizzle with heavy cream and serve.