Apple Pudding

Apple Pudding
1 can (389mL) apple pie filling
2 cups all-purpose (plain) flour
1 cup granulated (white) sugar
1/2 cup butter or hard margarine, softened
1 cup cream
4 teaspoons baking powder
1/4 teaspon salt
ground cinnamon
brown sugar

Preheat oven to 325◦F. 
Spread the apple pie filling evenly over the bottom of the pan.
In a large bowl, beat together the next six ingredients well. Spread over apples.
Sprinkle with cinnamon, then brown sugar. Bake for about 30-40 minutes until a toothpick inserted in the center comes out clean.

I have been making quite a few pudding recipes lately. Now pudding can refer to several different types of desserts, usually (1) A creamy, custard-like dessert usually made of milk cooked on the stove with flavorings and usually cornstarch or eggs for thickening, same consistency of yogurt and eaten with a spoon (chocolate pudding, butterscotch pudding, etc.); (2) A baked, or traditionally steamed, dense, cake-like dessert usually served with a hard or soft sauce (plum pudding with rum sauce, sticky toffee pudding with caramel sauce, etc.); (3) A baked cake-like dessert with a thick, syrupy bottom layer creating it's own sauce for the cake, and creating a pudding-like middle texture (hot fudge pudding cake, butterscotch-sauced pudding, etc.).
Lately I have been tending to make more of the third type, and here is another variation - this one using apples for extra flavor and texture and not simply a sauce alone.