Name: Cumberland Valley Clafty Pudding (Schnitzglaafdi)
Yield: 6 to 8 servings
Cuisine: French
Ingredients: 1 teaspoon baking powder; 1 cup (125 g) all-purpose flour; 2 cups (500 ml) boiling water; 2 cups (130 g) dried apple slices (Schnitz); cracker crumbs; 1 teaspoon ground clove; 4 large eggs; 1 teaspoon ground cinnamon; 1 cup (250 g) vanilla sugar (see note); 1 cup (250 ml) unsulfured molasses; confectioners’ sugar

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

As far as I can determine, this recipe first appeared in print in 1881 in The Cumberland Valley Cook and General Recipe Book as part of the cultural revival among the Dutch then taking place.11 Our Glaafdi and the French clafoutis probably share a common origin, although the Pennsylfaanisch word does not derive from French but from the past participle of laufe, “to run or pour.” A true Glaafdi is a batter pudding that comes out of the oven look