Boiled Apple Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples wrapped in puff pastry that are boiled until cooked through. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Apple Pudding.
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This is a classic recipe for a Victorian version of Boiled 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, core, and slice apples in sufficient quantity for the size of the pudding intended, make a good puff-paste, roll it out to about half and inch in thickness, place the apples in, and close up the crust, tie it up in a cloth, and set it on the fire; if if is a moderate sized pudding, two hours will be sufficient to boil it; if large, three hours will be required.
Modern Redaction
Ingredients:
500g puff pastry
2 tbsp brown sugar
4 apples, peeled, cored and sliced
Method:
Prepare the puff pastry according to the recipe and roll out to about 1cm thick. Place in the apple pieces, scatter over the sugar then wrap the apples in the pastry to enclose completely.
Tie the pudding in a double layer of cheesecloth or muslin (allow a little room for expansion). Bring a large pan of water to a boil, add the pudding and cook for about two hours, or until done through. Serve hot with custard.
