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Page 4 - Apple Puddings
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Apple Pudding

Sift together one and one-half cup of flour, 2 teaspoons of sugar, one-fourth teaspoon of salt, and one and one-half teaspoons of baking powder. Work into the dry ingredients 3 tablespoons of butter and add one-half cup of milk. Butter a quart pudding dish, and fill two-thirds full of apples cut in quarter; sprinkle with sugar and add two teaspoons of lemon juice and one-half teaspoon of nutmeg or cinnamon. Cover and bake until soft. Roll the dough mixture out lightly, place over the apples and bake for 20 minutes and serve with hard sauce.

Hard Sauce
Cream one-third cup of butter gradually add one cup of powdered sugar and two-thirds teaspoon of vanilla.

Apple and Brown Bread Pudding
Mix two-thirds of a cup of chopped suet with two cups of Boston brown bread crumbs; add two cups of apples chopped fine, half a teaspoon of salt, a cup of raisins dredged with two tablespoons of flour, and half a teaspoon of ginger or mace. Beat one egg, add a cup of milk and stir into the dry ingredients. Steam in a buttered mold for two and one-half hours. Serve with creamy sauce.

Apple Christmas Pudding
Pare, core, and quarter six tart apples. Add a cup of water, cover and boil quickly for five minutes. Press through a sieve; add a tablespoon of butter and cup of sugar. Beat three eggs until light; add one pint of milk and a cup of hot boiled rice. Add the apples and bake for half an hour. Lemon or orange rind may be added. Serve cold with cream or lemon sauce.

Apple Corn-meal Pudding
Pare, core, and slice very thin twelve medium-sized King apples. To 1 quart of sweet milk add 1 quart of corn-meal, 1 teaspoon of salt, 4 tablespoons of chopped suet, 1 cup of molasses, 1 teaspoon of soda dissolved in the molasses, and the sliced apples. Stir well and pour into a well-buttered pudding mold. Steam for four hours and serve hot with any good pudding sauce.

Apple Custard Pudding
To one quart of pared and quartered apples add one-half cup of water and stew until soft; remove from the fire and add one-half cup of sugar, two tablespoons of butter, and the juice and grated rind of one lemon. Mix two tablespoons of flour with two cups of fine bread crumbs; stir into the apple mixture and add the well-beaten whites of two eggs. Pour into a buttered pudding dish and bake for 45 minutes in a moderate oven. Serve with hard sauce.

Bird's-nest Pudding
Core and pare eight apples, put into a deep well-buttered pudding dish. Fill the centers with sugar and a little nutmeg, add one pint of water, and bake until tender but not soft. To two cups of flour add three teaspoons of baking powder, one teaspoon of salt, one pint of milk, and the well-beaten yolks of four eggs; stir thoroughly and fold in the whites of four eggs beaten dry. Pour over the apples and bake for one hour in a moderate oven. Serve hot with any pudding sauce.

Indian Pudding With Apples
Scald two quarts of sweet milk. Stir in a cup of corn-meal stir until the mixture thickens. Remove from the fire. Add one and one-sixth cups of molasses, one teaspoon of salt, one-half teaspoon each of nutmeg and cinnamon, and two cups of sweet apples pared, cored, and quartered. Pour into a deep pudding dish and bake for four hours. When the pudding has baked for one and one-half hours, add without stirring one pint of cold milk. Serve with cream and sugar or syrup.

Creamy Sauce
Boil one cup of sugar and half a cup of water to the soft ball stage; then pour the syrup in a fine stream over the well-beaten white of one egg; continue beating until cold; fold in one cup of double cream beaten dry; add one-half of a teaspoon of vanilla.

Liquid Sauce
Mix one tablespoon of flour with one-half cup of sugar. Pour over it one-half pint of boiling water; boil for one minute and pour slowly over one well-beaten egg; add the juice of one-half lemon.

Sago Apple Pudding
Soak one cupful of sago in a quart of water for one hour; core and pare eight apples and place in an agate baking pan. Boil the sago until clear and add one teaspoon of salt; thin with hot water until about as thick as heavy cream and pour over the apples; bake for one hour and serve with cream and sugar.

Pan Pudding
Add sufficient milk to a pint of flour to make a stiff dough; knead for fifteen minutes. Cut into four pieces; roll each piece in a thin sheet about one-sixteenth of an inch thick and the size of an ordinary roasting pan. Grease the pan with melted suet. Mix one -fourth pound of almonds blanched and chopped fine, one cup of chopped raisins, one-half pound of chopped apples, and one cup of brown sugar. Put a layer of this mixture on the paste and cover with another layer of paste. Brush with suet and continue until all the sheets of paste are used. Brush over with suet and sprinkle with sugar; bake in a quick oven for three-quarters of an hour.

Apple Rice Pudding
Sprinkle one cup of thoroughly washed rice into two quarts of rapidly boiling salted water; boil for 15 minutes and drain. Spread the rice in the center of a good-sized square of cheesecloth. The rice should be about one-half inch thick and cover a space as large as a dinner plate. Pare, core, and quarter four good-sized tart apples, sprinkle with sugar and heap in the center of the rice. Gather up the ends of the cloth so that the rice will cover the apples and tie tightly. Boil in a good-sized kettle of boiling water for one hour. This will come out perfectly round if handled carefully. Serve hot with cream or any pudding sauce

Apple Roly-Poly Pudding
Pare, core, and slice sour apples; roll a rich baking powder dough one-half inch thick. Lay the sliced apples on the dough and roll tuck in the ends and prick deeply with a fork. Steam for one and three-fourths hours, or wrap in well floured pudding cloth, tie up the ends, plunge into boiling water, and boil for three-quarter fan hour. Serve with hard sauce.

Royal Apple Pudding
Select enough large apples to fill a pudding dish; ,cut a thick slice from the top and save core, and scrape out centers until only a thin wall is left. To the scrapings add a finely chopped apple, a few chopped almonds, raisins, and a little sugar and cinnamon. Press the mixture into the apple shells and replace the lids; place the apples in a well-buttered baking dish; set in a pan of hot water and bake until the apple are tender. Beat four whole eggs until light colored. Gradually add a scant cup of sugar and pour over the apples. Bake in a moderate oven until the meringue is done and serve with cream or lemon sauce.

Steamed Apple Pudding
Line a mould with slices of buttered bread. Put in a layer of stewed apples, a layer of buttered bread, and continue until the mould is filled. Add one pint of milk to two beaten eggs; pour over the apples and bread and steam for one hour. Serve with cream or pudding sauce or liquid sauce.

Apple Tapioca
Soak three-fourths of a cup of tapioca for one hour in water to cover. Drain, add 2 and one half cups of boiling water and one half teaspoon of salt; cook in double boiler until transparent. Core and pare apples, arrange in a buttered baking dish, fill cavities with sugar, pour tapioca over apples, and bake in a moderate oven until the apples are soft. Serve with sugar and cream or with cream sauce. Sago may be used instead of tapioca.

Cream Sauce
Mix and beat until stiff three-fourths of a cup of thick cream and one-fourth of a cup of milk. Add one-third of a cup of powdered sugar and one-half teaspoon of vanilla.

Hodgepodge Pudding
2 cupfuls of apples chopped fine. 1 cupful of chopped English walnuts. One half cupful of raisins seeded and chopped. 1/4 cupful of orange juice. One half teaspoonful of ground cinnamon. 3 tablespoonfuls of sugar. Mix the ingredients, turn into the buttered baking-dish, dot the top with bits of butter, and bake (covered) until the apples are tender. Moisten with a little water if the apples are not sufficiently juicy. Serve hot with a sauce made as follows: Cream, half a cupful of butter. Add gradually 1 cupful of brown sugar, heat in a double boiler adding gradually and very slowly half a cupful of cream. Stir constantly to prevent curdling. Add 1 teaspoonful of vanilla extract after removing the sauce from the fire.

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