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📝 Description
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🥘 Ingredients
Crust No. 1215, apples, sugar to taste, 1 small teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of lemon-juice.
👨🍳 Method
Make a butter-crust by recipe No. 1213, or a suet one by recipe No. 1215, using for a moderate-sized pudding from 3/4 to 1 lb. of flour, with the other ingredients in proportion. Butter a basin; line it with some of the paste; pare, core, and cut the apples into slices, and fill the basin with these; add the sugar, the lemon-peel and juice, and cover with crust; pinch the edges together, flour the cloth, place it over the pudding, tie it securely, and put it into plenty of fast-boiling water. Let it boil from 1-1/2 to 2-1/2 hours, according to the size; then turn it out of the basin and send to table quickly. Apple puddings may also be boiled in a cloth without a basin; but, when made in this way, must be served without the least delay, as the crust so soon becomes heavy. Apple pudding is a very convenient dish to have when the dinner-hour is rather uncertain, as it does not spoil by being boiled an extra hour; care, however, must be taken to keep it well covered with the water all the time, and not to allow it to stop boiling.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Boiled Apple Pudding this week, and I must say, it was like giving my taste buds a cozy blanket. I was a bit daunted by the whole boiling-in-a-cloth business, but it turned out to be quite straightforward. The scent of apples and lemon wafting from the kitchen was pure autumn in a bowl. What surprised me was how the suet crust stayed delightfully light and fluffy, even after being boiled for nearly two hours. It was like a soft, comforting pillow for the tart, sweet apple filling. This pudding is a weeknight cook's dream. It's one of those dishes that you can pop in the pot and forget about, freeing up time for a glass of wine or a good book. The key is to keep that water boiling, but once you've got that down, it's a cinch. I found that serving it warm with a dollop of whipped cream was the perfect way to end a chilly evening. It's not a showstopper, but it's pure, unadulterated comfort food. I'll definitely be making this again when I want a taste of nostalgia in my modern kitchen.
