Hot Apple Pudding Recipes

APPLE PUDDING

Steps:

• Pre-heat the oven to 190ºC. In a small bowl, soak the sultanas in the spiced rum and set aside. Peel and core the apples, then slice them into thin wedges. Grease a small glass rectangular baking dish (20 x 15 cm).
• Heat a non-stick frying pan over medium heat, then add the apples, butter and sugar. Cook until they begin to caramelise, tossing them to ensure they colour evenly. Tip in the sultanas and rum, then cook for a further 5-10 minutes until the apples are tender.
• Transfer the apple mixture to the prepared baking dish and spread in an even layer. Set aside to cool.
• Using an electric mixer, cream the butter and sugar together until pale and fluffy. Add the vanilla extract and beat for a further 30 seconds. Beat in the eggs one at a time, adding a spoonful of the flour with the second egg. Fold in the remaining flour and lemon zest with a metal spoon, alternately with the milk, adding just enough to get a dropping consistency.
• Spoon the pudding mixture carefully over the apples, then sprinkle with flaked almonds and a little more demerara sugar if you wish. Put the cake in the oven and immediately lower the temperature to 170ºC. Bake for 40-45 minutes until the top is golden brown and a skewer inserted in the middle comes out clean.
• Allow to cool slightly. Serve warm with cream or vanilla ice cream.

APPLE PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them.
• Bake in preheated oven 45 minutes, until apples are tender.

STICKY TOFFEE APPLE PUDDING

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered.
• For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.

THE BEST APPLE PUDDING

Steps:

• Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
• Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
• Add vanilla.
• Spread over apples.
• Combine all sauce ingredients and boil for 5 minutes.
• Pour over batter and bake 35- 45 minutes at 350.

VIRGINIA APPLE PUDDING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
• In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter.
• Bake in the preheated oven 30 minutes, or until golden.

GRANDMA DAVIDSON'S BAKED APPLE PUDDING

Steps:

• Preheat oven to 400°. In a large bowl, mix the first five ingredients. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2-1/2-qt. deep baking dish. Dot with butter., Pour boiling water over top. Bake, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream.

BAKED APPLE PUDDING

Steps:

• In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.