Apple Pudding

Are you wondering what to do with the extra apples you have in the house? Try Louisa Macculloch’s (1785-1863) Apple Pudding recipe. More like a custard than a cake, it is enjoyed warm from the oven or as a chilled dessert with whipped cream.

Eliza Acton (1799-1859) includes a similar Baked Apple Pudding recipe in her 1845 book Modern Cookery for Private Families published in England. Her book was a bestseller and expanded to thirteen editions. She is thought to be among the first to write a cookbook that included a list of ingredients and suggested cooking times.

Original Apple Pudding Recipe
2 pounds of grated apples
½ pound of sugar
¼ pound of butter
1 pint of milk (or more)
4 eggs
1 lemon’s juice and grated rind
Bake in a haste

Adapted Apple Pudding Recipe
2 pounds of grated apples, peeled (approximately 5 large apples)
1 cup of sugar
1 stick of butter, softened
1 1/2 cups of milk
4 eggs
1 lemon (juice and rind)

Preheat oven to 375 degrees. Cream together butter and sugar. Add in eggs one at a time, slowly and allow to mix in.** In separate bowl, combine grated apples, lemon juice, and lemon zest. Add grated apples to butter/egg mixture and combine. Pour into a greased rectangular baking dish. Pour 1 ½ cups of milk or just enough milk to cover apple mixture. Bake 50-60 minutes. It will still be bubbly with some liquid. Let cool for 15 minutes before serving.

**If eggs are added too quickly, the butter-sugar-egg mixture will separate and look curdled. This will not affect the taste.

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Resources

• Explore an alternative modern Baked Apple Pudding recipe with pecans and dried cranberries.