An Apple Pudding

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a good Puff-past, role it out half an Inch thick, pare your Apples, and core them, enough to fill the Crust, and close it up, tye it in a Cloth, and boil it; if a small Pudding, two Hours; if a large one, three or four Hours. When it is enough, turn it into your Dish, cut a Piece of the Crust out of the Top, butter and sugar it to your Palate; lay on the Crust again, and send it to Table hot. A Pear Pudding make the same way. And thus you may make a Damson Pudding, or any Sort of Plumbs, Apricots, Cherries, or Mulberries, and are very fine.