Apple Pandowdy

I remember, as a teenager, hearing this song on the American Forces Network and always thought it sounded very jolly:

“Shoo Fly Pie and Apple Pandowdy

Makes your eyes light up

And your tummy say ‘Howdy!’”

So I thought we should include the pandowdy in our apple feast.


  • 2 lb cooking or baking apples
  • 2 tbsp golden syrup or light corn syrup
  • ½ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • cups all-purpose flour
  • Good pinch of salt
  • 2 tsp baking powder
  • ½ cup plus 1 tbsp sugar
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup milk


Peel, quarter, and core the apples, then thinly slice them into a bowl. Add the syrup, cinnamon, and nutmeg, and toss gently to coat the apple slices evenly. Spoon the mixture into a buttered 1-quart baking dish with deep sides.

Sift the flour, salt, and baking powder into a bowl, and stir in the sugar. Make a well in the center and add the melted butter and the milk. Stir to make a smooth batter, then spread it evenly over the apple slices.

Bake in a preheated oven at 350°F for 40-45 minutes or until the sponge topping has risen and is browned. To serve, you can invert the pudding onto a dish or serve from the baking dish. It is, of course, highly improved with cream in generous dollops.