Apple pudding recipes
Our top 3 of 7 Apple pudding recipes
- Apple Pudding
- Grandma's Apple Pudding
- Steamed Toffee Apple Pudding
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- 4 cooking apples
- 1 tbsp. butter
- 2 tbsp. S.R. flour
- 1 cup cold water
- ¾ cup sugar
- pinch salt
- Grease pie dish. Peel and core apples. Cut in half. Place in pie dish cut side up. Rub butter into flour, add sugar, salt, then water. Mix lightly, pour over apples.
- Moderate oven for 40 mins.
- Serve with cream or custard.
- APPLE PUDDING
- 200MLS SUGAR
- 80GMS BUTTER
- 200MLS PLAIN FLOUR
- 50MLS BAKING POWDER
- 3MLS SALT
- 5MLS VANILLA ESSENCE
- 60MLS MILK
- 410G (1 ½ CANS) CANNED APPLE SLICES
- 3MLS GROUND CINAMON
- 125MLS SINGLE CREAM
- 100MLS SUGAR
- MIX BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY.
- BEAT EGGS ONE BY ONE INTO MIXTURE, BEATING WELL AFTER EACH ONE ADDED.
- SIFT FLOUR, BAKING POWDER AND SALT INTO BOWL (SEPARATE ONE)
- ADD FLOUR MIXTURE INTO BUTTER MIXTURE ONE SPOON AT A TIME UNTILL ALL THE MIXTURE IS FINISHED AND THE MIXTURE IS CREAMY.
- ADD VANILLA ESSENCE.
- POUR MIXTURE INTO A BAKING DISH.
- SPOON APPLES OVER MIXTURE AND LEVEL OUT WITH A FORK.
- SPRINKLE CINAMON OVER THE APPLES.
- BAKE AT 175 - 180 DEGREES FOR 1 HOUR.
- FOR THE GLAZE:
- WHILE THE PUDDING IS BAKING HEAT THE CREAM AND SUGAR UNTIL MELTED AND SET ASIDE.
- POUR OVER COOKED APPLE PUDDING AND THEN PLACE IT BACK IN THE OVEN FOR 5-7 MINUTES.
- SERVE WITH ICE CREAM, CUSTARD OR CREAM. CAN BE EATEN HOT OR COLD.
To serve 6 or more, double the quantities and use a 2 pint bowl / pudding basin. Make double the sauce if you want extra to serve.
- 30 g Unsalted butter
- 75 g Soft brown sugar
- 75 ml Double cream
- 100 g Soft unsalted butter (+ a little for greasing the bowl)
- 100 g Soft brown sugar
- 2 Eggs
- 100 g Self raising flour
- ½ tsp Ground cinnamon (optional)
- 1 Large apple
- Generously smear the insides of a 1 pint pyrex bowl / ceramic pudding basin with a little butter.
- For the sauce, put the 30 g unsalted butter and 75 g brown sugar in a saucepan over a low to medium heat and melt together, then add the cream and stir for 2 or 3 minutes until it has thickened slightly into a smooth toffee sauce.
- Cream together the 100 g butter and 100 g brown sugar, then beat in the eggs, one at a time, with a spoonful of the flour. Sift in the rest of the flour, and the cinnamon and beat well together.
- Peel and core the apple, then cut into small chunks. Add 2/3 to the sponge mixture, and stir in.
- Pour the toffee sauce into the base of the buttered bowl, scatter the remaining apple chunks on top then pour over the sponge mixture. Cover with a piece of foil with a fold in the centre, and tie the foil in place around the bowl with string. Put the bowl in a saucepan and pour hot water from the kettle up to about half way. Put the lid on the pan, then set the pan over a low heat for about an hour and twenty minutes to steam. The top should be firm to touch when it is ready. Turn out onto a plate and serve straight away. Great with a scoop of ice cream or a dollop of creme fraiche.