Recipes > Desserts > Puddings > Fruit Puddings > Apple Puddings > Snow Apple Pudding

Snow Apple Pudding


  • apple puree or sauce
  • 1 1/2 cupfuls of flour
  • 2 heaping teaspoonfuls of baking-powder
  • 1/2 teaspoonful of salt
  • 1 tablespoonful of chopped suet or of lard
  • about 3/4 cupful of milk


Fill a pudding-dish half full of apple puree or sauce, well seasoned with butter, sugar, and nutmeg. Pour over it a batter made of the flour mixed with the baking-powder, salt, and chopped suet or lard. Moisten it with the 3/4 cupful of milk, or enough to make a thick batter. It should not be as stiff as for biscuits. Cook in a steamer about three quarters of an hour, and serve at once with a hard, foamy, sabayon, or any other sauce. The top will be very light and white. This quantity is enough to serve six people.


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The Century Cook Book (1901).

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