Time 40m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth. In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter. Bake in the preheated oven 30 minutes, or until golden.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon. Cream shortening, sugar and egg together; then add milk alternately with dry ingredients. Add vanilla. Spread over apples. Combine all sauce ingredients and boil for 5 minutes. Pour over batter and bake 35- 45 minutes at 350.
Time 1h Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 325 degrees F (165 degrees C). Toss apples with flour, sugar and salt and place in a 9x9 inch baking dish. Pour enough milk into dish to come almost to the top of the apples, but not cover them. Bake in preheated oven 45 minutes, until apples are tender.
Time 55m Yield 12 servings. Number Of Ingredients 12 Steps:
In a bowl, beat together the butter, sugar and egg until blended. In a bowl, combine the flour, baking soda, salt, nutmeg and cinnamon; gradually add to the sugar mixture and mix well. Stir in the apples, walnuts and vanilla until well combined., Spread mixture into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until pudding is lightly browned and springs back when lightly touched. Serve warm with frozen yogurt.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Mix first seven ingredients together in a casserole dish. For the sauce: In a small bowl mix the brown sugar, butter, and boiling water together. The boiling water should be enough to melt the butter. Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.
Time 55m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 400°. In a large bowl, mix the first five ingredients. Add milk; stir just until blended. Fold in apples. Transfer to a greased 2-1/2-qt. deep baking dish. Dot with butter., Pour boiling water over top. Bake, uncovered, 40-45 minutes or until golden brown. Let stand 15 minutes before serving. If desired, serve with ice cream.
Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 350°F (175°C). Slice the bread into ½ inch (1 cm) cubes. In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth. Add the bread and stir until the bread cubes have evenly absorbed the milk mixture. Spread the bread evenly in a 9-inch (23-cm) round baking pan. In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined. Spread the apples evenly on top of the bread. Bake for 40 minutes, until edges are brown. Cool, slice, then serve with vanilla ice cream and caramel sauce! Enjoy!
Time 1h Yield Serves 6 adults, or 4 adults and 4 kids Number Of Ingredients 10 Steps:
Heat oven to 180C/fan 160C/gas 4. Grease a 2-litre/3½-pint ovenproof dish lightly with butter. Tip the flour, sugar and baking powder, along with a pinch of salt, into a large bowl. Mix together the milk, butter, egg and vanilla extract and stir into the dry ingredients until you get a smooth batter. Arrange the apples in the dish, spoon the batter on top and smooth with a knife until the apples are covered. For the topping, pour 250ml boiling water over the sugar and stir together until smooth. Pour the liquid over the pudding mixture, then scatter over the pecans. Bake for about 40 mins until the pudding has risen and is golden. Use a big spoon to serve the pudding, making sure you get some of the gooey caramel sauce covering the bottom of the dish. Serve with pouring cream, warm custard or vanilla ice cream.
More about “apple pudding recipes”
Time 35m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Make the caramel apples: Melt the butter in a large skillet over medium heat. Add the apples, lemon juice, brown sugar, cinnamon and salt and cook, stirring occasionally, until the apples are tender and the liquid is reduced but saucy with the consistency of chunky applesauce, 15 to 20 minutes. Set aside to cool slightly. Meanwhile, make the whipped cream: In a large bowl, using a large whisk or an electric mixer, whisk the cream, brown sugar, cinnamon and salt until soft peaks form. (When you lift the whisk out of the bowl and turn it whisk-side up, a peak of cream should flop over onto itself.) Don’t overbeat; you’re looking for a soft-set whipped cream that drapes rather than plops. Assemble the pudding: In a medium bowl or other serving vessel (preferably clear), arrange one-third of the vanilla wafers at the bottom, top with half of the caramel apples, then spread with half of the whipped cream. Repeat these layers once more and end with a final sprinkle of crushed vanilla wafers on top. (If you want crunch, save this final sprinkle for right before serving.) Cover and refrigerate until the cookies are soft, about 8 hours and up to 24 hours.
