Recipes > Desserts > Puddings > Custards > Apple Custards,
Recipes > Desserts > Puddings > Fruit Puddings > Apple Puddings > Apple Custard Pudding

Apple Custard Pudding


  • 6 large pippin or greening apples
  • currant jelly
  • 5 eggs
  • 4 tablespoonfuls sugar
  • 1 teaspoonful lemon extract
  • 1 quart milk


Pare and core the apples, place them in a long pan with 1 quart boiling water, cover with another pan of same size and stew from 5 to 8 minutes, or until a straw will penetrate through them easily; do not allow them to break; then remove the apples carefully to a pudding dish and put 1 teaspoonful currant jelly into each apple; stir the eggs with the sugar to a cream and add the lemon extract and milk; pour this over the apples and bake till custard is firm; serve cold in the same dish in which it has been baked.


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Desserts and Salads (1920).

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