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Apple Batter Pudding

This recipe is in categories Baking, Desserts, Victorians,
About this recipe:
Difficulty: 3
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

Making and cooking it