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History Cookbook: Apple Batter Pudding

This recipe is in categories Baking, Desserts, Victorians
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    Video
  • Apple Batter Pudding
    Apple Batter Pudding
About this recipe
Healthiness : (36 votes)
Difficulty:  3 out of 5 difficulty
Comments:  
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Number of servings: 4
Serving suggestions: Serve with fresh cream


This is a filling, baked apple dessert. It is the type of recipe that would have been cooked in a Victorian estate workers cottage. It is cooked in the oven section of the range. 

In the homes of lower income familes, the Victorian kitchen was often part of a more general living space. Most kitchens had only one window and the walls were often whitewashed to reflect the light. Many homes still used candles for lighting. Rag rugs were made to cover the floorboards.

In the video, the room where the food is cooked is also the family's main living room. Crockery and utensils are stored in the little corner cupboards. This home has two rooms upstairs and two rooms downstairs. The range is in the front room. Houseproud families kept the range well scrubbed and blacked. Blacking the range was often a child's job.

For pictures of the cooking process see our Apple Batter Pudding Picture Gallery.

With thanks to Cathy Flower-Bond and the Weald and Downland Open Air Museum for their help with making this podcast
Ingredients
  • 2 Bramley apples
  • small orange
  • 2 eggs
  • handful or currants
  • teaspoon of ginger
  • teaspoon of cinnamon
  • 4 oz flour
  • milk
Equipment
  • Mixing bowl
  • Small baking dish
  • Apple corer
  • Fork
  • Whisk
  • Chopping board
  • Sharp knife
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  • Core the apples using the apple corer and place then in a small baking dish
  • Cut the small orange in half and squeeze the juice into the centre of the two apples
  • Cut off two pieces from one of the orange halves and place to one side
  • Add some currants to the middle of the apples and add a small amount of the spices in the top (leave some of the spices for decorating the dish later)
  • Add the flour to the bowl and make a small well in the centre
  • Crack open the two eggs and add the content (yolk and white) to the well in the centre of the flour
  • Add a little milk and mix with a fork until you have a stiff batter
  • Add a little more milk and whisk, adding milk as necessary until you have a fairly thick batter that drops off the spoon
  • Pour the batter around the two apples then add the two orange pieces to the top of the apples
  • Place in the oven for about 40 minutes
  • Remove from the oven and sprinkle the remainder of the spices over the top
  • Serve
 Apple Batter Pudding   - print view  Apple Batter Pudding - print view

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Comments
There are 2 comments for this recipe.
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Name: Shelly Curt 12th June 2013
Powdered dried ginger or grated fresh? The traditional recipe uses powdered ginger. Hope this helps.
Name: Glenn 15th April 2013
Weeeee, what a quick and easy soltuoin.
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