Swiss Apple Pudding

Ingredients

• 1 lb. peeled and cored apples.
• 1 tablespoonful water.
• 2 oz. moist sugar.
• A little nutmeg or grated lemon rind.
• £ lb. bread crumbs.
• 1 oz. suet.
• Fine browned crumbs.

Method

1. 1

   Peel and core the apples before weighing them.

2. 2

   Cut the pieces across and stew in a white-lined pan with the tablespoonful of water.

3. 3

   When soft, add half the sugar, and grate in the nutmeg or lemon rind.

4. 4

   Mix the bread crumbs with the finely chopped suet and other half of the sugar.

5. 5

   Grease a plain mould, and sprinkle it with fine brown crumbs.

6. 6

   Lay one-third of the mixture of suet and crumbs in the bottom of the mould, draw part of it up the sides of the mould, then put in half the stewed apple and so on, leaving one-third of the crumbs for the top.

7. 7

   The mould should be entirely lined with the breadcrumb mixture.

8. 8

   If the stewed fruit touches the tin it is apt to stick.

9. 9

   Bake for half an hour, then turn out of the mould.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 21. The excerpt below is the record exactly as published.

Swiss Apple Pudding. 1 lb. peeled and cored apples. 1 tablespoonful water. 2 oz. moist sugar. A little nutmeg or grated lemon rind. £ lb. bread crumbs. 1 oz. suet. Fine browned crumbs.

Cook this with the app: pantry check, scaling, and the assistant.