Recipes > Desserts > Puddings > Fruit Puddings > Apple Puddings > Rich Baked Apple Pudding I

Rich Baked Apple Pudding I


  • 1/2 pound of the pulp of apples
  • 1/2 pound of loaf sugar
  • 6 ounces of butter
  • rind of 1 lemon
  • 6 eggs
  • puff-paste


Peel, core, and cut the apples, as for sauce; put them into a stewpan, with only just sufficient water to prevent them from burning, and let them stew until reduced to a pulp. Weigh the pulp, and to every 1/2 pound add sifted sugar, grated lemon-rind, and 6 well-beaten eggs. Beat these ingredients well together; then melt the butter, stir it to the other things, put a border of puff-paste round the dish, and bake for rather more than 1/2 hour. The butter should not be added until the pudding is ready for the oven.

Time: 1/2 to 3/4 hour.

Sufficient for 5 or 6 persons.

Seasonable from August to March.


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The Book of Household Management (1861).

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