Baked Apple Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of an apple and egg yolk custard baked in a pastry crust. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Apple Pudding.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Baked Apple Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Peel and core twelve large apples, and put them into a saucepan with a teacupful of water; boil them until very soft, beat them well, and stir in a quarter of a pound of butter, a pound of loaf sugar, the peel of two lemons cut into shreds, the juice of three; the yolks of eight eggs, previously beat up; mix all well together, turn into a dish lined with puff-paste, and bake in a moderate oven.
12 cooking apples, peeled and cored
220ml water
115g butter
450g light brown sugar
finely-pared zest of 2 lemons, shredded
juice of 3 lemons
8 egg yolks
400g puff pastry
Method:
Combine the apples in a pan with the water. Bring the mixture to a boil, cover and cook for about 40 minutes, or until the apples are very soft. Take off the heat and beat to a purêe then stir in the butter, the sugar, lemon zest and lemon juice.
Beat together the egg yolks in a bowl then beat into the apple mixture.
Roll out the pastry and use to line the base and sides of a deep baking dish. Pour in the apple mixture then transfer to an oven pre-heated to 180°C. Bake for about 40 minutes, or until the pastry is cooked through and golden brown and the apple filling is set and lightly golden on top.
Apples, 12; water, teacupful; butter, 1/2lb.; sugar, 1lb.; lemons, peel 2, juice 3; 8 egg yolks.