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Baked Apple Pudding #2

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  • 3 tb Unsalted butter
  • 1/4 c Light brown sugar
  • 4 Cooking apples; peeled, cored and sliced 1/4-inch thick, tossed with
  • 2 tb Lemon juice
  • Grated zest of 1 lemon
  • 1 ts Cinnamon
  • 1/4 ts Ground nutmeg
  • 1 ts Vanilla extract
  • 1/2 c All-purpose flour
  • 1/3 c Sugar
  • 1 ts Baking powder
  • 1/8 ts Salt
  • 1/4 ts Cinnamon
  • 2 tb Unsalted butter; chilled
  • 1 Egg plus 1 egg yolk
  • 1/2 c Milk
  • 1/2 ts Vanilla extract
  • Grated zest of 1 lemon


To prepare the apple mixture: Melt the butter in a saute pan over medium heat. When the butter has melted, add the brown sugar and stir constantly until the sugar has melted. Add the apple slices and saute until the apples are just tender, about 5 minutes. Remove from the heat and add the lemon zest, cinnamon, nutmeg, and vanilla. Set aside to cool.
Preheat oven to 375 degrees.
Sift together the flour, sugar, baking powder, salt, and cinnamon. Add the butter and work it into the dry ingredients with your fingers or a pastry blender until the mixture resembles coarse meal.
Stir together the egg, egg yolk, milk, vanilla, and lemon zest. Add the liquid mixture to the dry ingredients and mix until just blended.
Butter a 6-cup shallow baking dish and arrange the cooled apples in the dish. Spread the batter evenly over the apples. Bake for 20 minutes, or until the top is lightly browned and springs back when touched. Let the pudding cool slightly before serving.
Serving Suggestions: Serve with ice cream or whipped cream.
Yield: 6 servings
Posted to MC-Recipe Digest V1 #786 by Sue <> on Sep 17, 1997