- 1 cup bread-crumbs.
- 2 cups chopped apples—tart.
- ½ cup sugar.
- 1 teaspoonful cinnamon.
- 2 tablespoonfuls butter cut into small bits.
Butter a deep dish, and put a layer of the chopped apple at the bottom; sprinkle with sugar, a few bits of butter, and cinnamon; cover with bread-crumbs; then more apple. Proceed in this order until the dish is full, having a layer of crumbs at top. Cover closely, and steam three-quarters of an hour in a moderate oven; then uncover and brown quickly.
Eat warm with sugar and cream, or sweet sauce.
This is a homely but very good pudding, especially for the children’s table. Serve in the dish in which it is baked.
Apple Batter Pudding. ✠
- 1 pint rich milk.
- 2 cups flour.
- 4 eggs.
- 1 teaspoonful salt.
- ¼ teaspoonful soda, dissolved in hot water.
Peel and core eight apples carefully, and range them closely together in a deep dish. Beat the batter very light and pour over them. Unless the apples are very ripe and sweet (for tart apples), fill the centre of each with white sugar. Bake an hour, and eat hot with sweet sauce.
Apple and Plum Pudding.
- ¾ lb. fine tart apples, pared and chopped.
- ¾ lb. sugar.
- ¾ lb. flour.
- ½ lb. beef suet, rubbed fine.
- ¾ lb. raisins, seeded and chopped.
- 6 eggs.
- 1 teaspoonful nutmeg and the same powdered cloves.
- 1 teaspoonful salt.
- ½ glass brown Sherry and the same of brandy.