Recipes > Desserts > Puddings > Fruit Puddings > Apple Puddings > Boiled Apple Pudding

Boiled Apple Pudding


  • crust
  • apples
  • sugar to taste
  • 1 small teaspoonful of finely-minced lemon-peel
  • 2 tablespoonfuls of lemon-juice


Make a butter-crust, or a suet one, using for a moderate-sized pudding from 3/4 to 1 pound of flour, with the other ingredients in proportion. Butter a basin; line it with some of the paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice, and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water. Let it boil from 1 1/2 to 2 1/2 hours, according to the size; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust so soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with the water all the time, and not to allow it to stop boiling.

Time: From 1 1/2 to 2 1/2 hours, according to the size of the pudding and the quality of the apples.

Sufficient, made with 1 pound of flour, for 7 or 8 persons.

Seasonable from August to March; but the apples become flavourless and scarce after February.


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The Book of Household Management (1861).

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