Whole Apple Pudding

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Whole Apple Pudding
This is a family favourite - a recipe torn out of a magazine and baked over and over. Sorry but no idea which mag it was torn from. I always mix this as an all in one sponge, I think the original called for whipped egg whites folded into the mixture but I can't be bothered with washing up two bowls, so if you want a lighter mixture then that's what you need to do and reduce the eggs to two.
Whole apple pudding
Course Dessert
Cuisine Apple, baked
Prep Time 10 minutes
Cook Time 1 hr minutes
Servings
depends on number of apples used
Ingredients
Course Dessert
Cuisine Apple, baked
Prep Time 10 minutes
Cook Time 1 hr minutes
Servings
depends on number of apples used
Ingredients
Whole apple pudding
Instructions
  1. Heat oven to Gas 3/325°F/170°C/150°C fan. Grease a baking tray or pie dish. Peel and core apples leaving whole.
  2. If you want you can separate the eggs (just use two in this case) and whisk the whites til light and fluffy. Whisk the softened butter with the sugar until light in colour and creamy. Add the yolks then fold in the flour, then fold in the egg whites, gently stir in the coconut.
  3. I prefer to melt the butter and put all the ingredients into a large bowl and mix gently with a wooden spoon.
  4. Pour or spoon the mixture into the greased dish and place the apples in the dish pushing down into the mixture.
  5. Bake in the oven for an hour until the pudding is a lovely light brown and has risen well enveloping the apples.
  6. Brush with some jam and sprinkle with coconut and either put back into the oven or under a grill to brown the coconut. Serve while hot, lovely with custard.
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