Yorkshire Apple Pudding – Lavender and Lovage

Yorkshire Apple Pudding – This recipe for Yorkshire Apple Pudding, is another fabulous vintage, farmhouse recipe from an old book I have

A Vintage Farmhouse Pudding Recipe from 1935

This recipe for Yorkshire Apple Pudding, is another fabulous vintage, farmhouse recipe from an old book I have.

It’s basically a Yorkshire Pudding recipe with apples, but baked into a fluffier and “fatter” version than a traditional Yorkshire pudding.

My husband, who isn’t overly fond of sweet desserts, absolutely loved it, so, subsequently I have made it several times over the last few weeks.

I found it in a very old, and battered copy of Farmhouse Fare, of which I have several volumes spanning from the 1930’s to the 1970’s.

I baked this in an oval enamel pie dish, so I had quite a deep pudding, which took longer to cook, so if you want a crisper and more shallow pud, use a roasting tray.

Local, and seasonal, Bramley apples were used, and it’s advisable to use cooking apples, as they bake into a wonderful fluffy finish, adding apple juices to the pudding.

Yorkshire Apple Pudding is a batter pudding, which is cheap and cheerful, and in the manner of Clafoutis, Popovers and a Dutch Baby (Oven Pancakes)

Dredge the cooked pudding with lashings of caster sugar, and serve it hot and fluffy from the oven with pouring cream, evapotated milk or double cream.

This is a fabulous autumn or winter pud, and is so easy to make. From start to finish, it’s on the table in well under an hour, baking whilst you are enjoying your supper or lunch.

I diced my apples very finely rather than grating them, as the original recipe suggests – however, I will try grated apples next time I make this.

I hope you enjoy this as much as we all do at Chez Lavender & Lovage, Karen

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Yorkshire Apple Pudding Recipe

Yorkshire Apple Pudding

Yield:
6

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

This recipe for Yorkshire Apple Pudding, is another fabulous vintage, farmhouse recipe from an old book I have.

It’s basically a Yorkshire Pudding recipe with apples, but baked into a fluffier and “fatter” version than a traditional Yorkshire pudding.

My husband, who isn’t overly fond of sweet desserts, absolutely loved it, so, subsequently I have made it several times over the last few weeks.

I found it in a very old, and battered copy of Farmhouse Fare, of which I have several volumes spanning from the 1930’s to the 1970’s.

I baked this in an oval enamel pie dish, so I had quite a deep pudding, which took longer to cook, so if you want a crisper and more shallow pud, use a roasting tray.

Local, and seasonal, Bramley apples were used, and it’s advisable to use cooking apples, as they bake into a wonderful fluffy finish, adding apple juices to the pudding.

Yorkshire Apple Pudding is a batter pudding, which is cheap and cheerful, and in the manner of Clafoutis, Popovers and a Dutch Baby (Oven Pancakes)

Dredge the cooked pudding with lashings of caster sugar, and serve it hot and fluffy from the oven with pouring cream, evapotated milk or double cream.

This is a fabulous autumn or winter pud, and is so easy to make. From start to finish, it’s on the table in well under an hour, baking whilst you are enjoying your supper or lunch.

I diced my apples very finely rather than grating them, as the original recipe suggests – however, I will try grated apples next time I make this.

I hope you enjoy this as much as we all do at Chez Lavender & Lovage, Karen

Ingredients

• 1/2lb (225g) self-raising flour
• Pinch of salt
• 2 eggs
• 1 pint (600ml) milk
• 2 large baking/cooking apples
• Dripping or vegetable oil

Instructions

Sift the flour and salt into a basin, break in the eggs and add half the milk.

Stir with a wooden spoon to a smooth paste and beat well.

Then add the rest of the milk a little at a time, so that the mixture is free from lumps.

At this stage, you can cover it and leave it for a few hours until you want to make the pudding.

Peel the apples and core them. Either grate them into the pudding mixture, OR, dice them very finely and add them to the pudding batter, stirring well.

Melt about 2ozs (50g) of dripping in a Yorkshire puddinfg tin, or use 2 tablespoons vegetable oil and pre-heat in the oven until VERY hot; then pour in the batter at once, and bake in a hot oven (200C/400F/Gas mark 6) for about 40 minutes.

Serve dredged well with sugar.

Notes

A hot oven is:

200C to 220C

400F to 450F

Gas mark 6 to 7

Recipe submitted by Miss Sumnel of Cheshire, in 1935

Nutrition Information

Yield 6

Serving Size 1

Amount Per Serving

Calories 234Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 69mgSodium 535mgCarbohydrates 36gFiber 2gSugar 7gProtein 9g