Apple Pudding

Preparation info

  • 5–6

    helpings
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 2 lb. cooking apples
  • ½ gill water
  • 6 oz.

Method

Peel, core and cut the apples into slices, stew with ½ gill water until tender. Stir in the sugar, fat, and well-beaten egg. Butter a 2-pt. pie-dish. Coat the bottom and sides thickly with the crumbs.