Apple Pudding

Ingredients

• 2 cups flour
• 1 egg
• 1/2 teaspoon salt
• 1 scant cup milk
• 1 teaspoon baking powder
• 4 apples
• 1 tablespoon butter
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Method

1. 1

   Make a dough of the first six ingredients and spread one half inch thick in a buttered pan.

2. 2

   Pare and core the apples; cut them into eighths; spread them over the dough; sprinkle with sugar and cinnamon and bake the pudding about twenty-five minutes.

3. 3

   Serve with lemon or vanilla sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 85. The excerpt below is the record exactly as published.

APPLE PUDDING 2 cups flour 1 egg Vi teaspoon salt 1 scant cup milk 1 teaspoon baking powder 4 apples 1 tablespoon butter 2 tablespoons sugar 1 teaspoon cinnamon Make a dough of the first six ingredients and spread one half inch thick in a buttered pan. Pare and core the apples ; cut them into eighths; spread them over the dough; sprinkle with sugar and cinnamon and bake the pudding about twenty -five minutes. Serve with lemon or vanilla sauce. Peach pudding may be made in the same way. SPONGE-CAKE PUDDING 4 eggs Vi weight in flour Equal weight in sugar Grated rind of 1/2 lemon Beat the eggs separately until very light; stir the sugar into the yolks; add the flour and whites of the eggs alternately, then the lemon. Bake in a Turk's head, and serve with lemon sauce. BAKED INDIAN PUDDING No. 1 1 pint hot milk V^ cup sugar V2 cup Indian meal 1/2 teaspoon ginger 3 eggs 1 teaspoon cinnamon 1 tablespoon flour Pinch of salt 1 pint cold milk Bring one pint of milk to the boiling point; pour it gradually on the meal, stirring all the while to prevent lumps. When cool, add the beaten eggs and the other ingredients. Pour into a buttered pudding dish and bake an hour and a half. Serve with hot maple sugar or cream. BAKED INDIAN PUDDING No. 2 5 cups milk Vi cup molasses 1/2 teaspoon salt

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