Oakbank Apple Pudding

Name: Oakbank Apple Pudding
Ingredients: 3/4 lb. McDougall’s Self-raising Flour; 1 1/2 lb. Cooking Apples; 3 ozs. Soft Brown or Granulated Sugar; 2 dessertspoonfuls Sultanas; 2 dessertspoonfuls Currants; 2 dessertspoonfuls Chopped Peel; 1 teaspoonful Ground Cinnamon; 1 tablespoonful Golden Syrup; 1 oz. Margarine; 1 tablespoonful Water

From McDougall's cookery book, 1950

Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2127Calories

36 gProtein

443 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories2127 kcal

Protein36 g

Carbohydrates443 g

Fiber19 g

Sugars170 g

Total Fat27 g

Saturated Fat4.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat9.2 g

Omega-30 g

Cholesterol0 mg

Sodium4112 mg

Potassium1130 mg

Calcium1196 mg

Iron17 mg

Magnesium99 mg

Phosphorus2113 mg

Zinc2.5 mg

Copper0.6 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A246 mcg

Vitamin E4.9 mg

Vitamin K31 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)21 mg

Folate668 mcg

Choline63 mg

Caffeine0 mg

Water662 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 19. The excerpt below is the record exactly as published.

OAKBANK APPLE PUDDING Suet Pastry (see page 23). 3/4 lb. McDougall’s Self-raising Flour, etc. Filling 1 1/2 lb. Cooking Apples. 3 ozs. Soft Brown or Granulated Sugar. 2 dessert- spoonfuls Sultanas. 2 dessertspoonfuls Currants. 2 dessertspoonfuls Chopped Peel. 1 teaspoonful Ground Cinnamon. 1 tablespoonful Golden Syrup. 1 oz. Margarine. 1 tablespoonful Water

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