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 (Updated February 2025)

2 pounds of apples, peeled (approximately 5 large apples)

1 cup of sugar

1 stick of butter, softened

2 cups of milk

4 eggs (room temperature)

1 lemon (juice and zest)

Preheat oven to 375 degrees. Use box grater to grate peeled apples. Hand chop grated apples for a finer texture then strain out liquid. Cream softened butter with sugar. Mix in grated apples with butter and sugar. Add lemon juice and lemon zest. In a separate bowl whisk eggs. Gradually add milk and eggs to the apple mixture and combine. Grease 2-quart casserole pan or pie dish. Pour in apple mixture and bake for 75 to 90 minutes but length of time will depend on the size pan you are using. There will still be some liquid in the pan. Pudding should have color around edges when finished. Let cool. Serve warm with whipped cream.

 

Resources

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