Dutch Apple Pudding Recipes

DUTCH APPLE PUDDING WITH BUTTERSCOTCH SAUCE

Steps:

• Pre - heat oven to 350 F or 180 C. Grease 4 medium sized ramekins or an ovenproof deep dish measuring approx 10 inches x 5 inches. (It doesn't have to be exact). If using ramekins, after greasing, simply line with some cut out squares of parchment paper. This is not necessary if serving directly from the ramekins, I lifted mine out and served on other dishes just for a decoration.
• In a large bowl, add the peeled apple chunks, and the other ingredients for the topping. Mix well so the apples are nicely coated. Set aside.
• Make the cake batter by sieving the flour, salt, cinnamon and baking powder. Then in a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs slowly, with a tablespoon of the flour mixture to avoid the batter from splitting. Add the oil, vanilla, orange juice and spices. Mix well, then add HALF of the milk and HALF of the flour. Mix then add the remaining milk and finally the remaining flour.
• Using a spoon, place spoonfuls of batter around the sides of the baking dish, and a few spoonfuls on the bottom. Add the apples to the middle of the dish, and continue with spoonfuls of batter around the edges until it is all used up. Pile up the apples in the center, so in the end, you have the cake batter around the sides of the dish and the apples in the middle. Sprinkle some sultanas or raisins if using.
• Place in the oven and bake for approximately 30 minutes for ramekins and roughly 40 minutes for a larger pan. Test by inserting a skewer in the cake batter and seeing if it comes out clean.
• When done, remove from the oven and allow to rest whilst you make the butterscotch sauce.
• In a pan, dissolve the sugar with the water over a low heat. Bring to the boil but don't stir at all. When the sugar is a dark golden caramel, whisk in butter. Remove from the heat and stir in double cream.
• When ready for serving, drizzle some warm butterscotch sauce over the top of the apple pudding and enjoy! You can also serve the sauce separately in a jug so everyone can help themselves.

DUTCH APPLE PUDDING

Steps:

• Preheat the oven to 350°F Butter a 9 inch pie pan.
• Beat eggs and sugar together until light and frothy. Add apples, flour, baking powder, salt and pecans. Spread in the pan and bake at 350 F until brown and crusty, about 25 minutes. Serve warm, but not hot, with whipped cream.

DUTCH APPLE CAKE

Steps:

• Sift flour with baking powder and salt.
• In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
• Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.

APPLE PUDDING

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.

GRANDMA DAVIDSON'S BAKED APPLE PUDDING

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.

EASY PENNSYLVANIA DUTCH APPLE COBBLER

Steps:

• Preheat oven to 350°. In a large bowl, combine sugars, flour, cinnamon and cloves. Add apples and toss to coat. Transfer to a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls over apple mixture. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm with ice cream or heavy cream and sprinkle with cinnamon, if desired.

DUTCH APPLE BREAD PUDDING

Steps:

• Coat with vegetable oil spray or butter a 13-by-9-inch pan or a 10-by-121/2-inch pan.
• Line bottom of pan with one layer of bread slices. This should fill about one-third of the depth of the pan. Cover bread completely with one layer of apples. The apples should almost reach the top of the pan.
• In a large bowl, whisk eggs just until all the yolks are broken. Add honey and mix well. Add milk, cream and vanilla and mix well.
• Slowly pour custard mixture over apples and bread, giving the liquid time to be absorbed into the bread. (If there is custard left over, pour into individual oven-proof dishes and bake in a water bath until done.).
• Preheat oven to 350°F.
• Prepare streusel by combining butter, sugars, flour and cinnamon in a food processor, or combine with a pastry cutter or with hands. Do not overmix or butter will be creamy. Mixture should be crumbly.
• Evenly crumble streusel over custard mixture in pan; mounding slightly if needed. If you have any leftover streusel it can be sprinkled over leftover custard before baking.
• Place the pan of bread pudding in the oven on a sheet pan with sides. Or, set in the center of a larger baking pan. Pour water into the sheet pan, filling it about halfway up to make a water bath. Bake in preheated oven 11/2 hours or until custard is set, turning pan halfway through cooking and adding more water if needed. When done, remove from oven and cool about 30 minutes. Serve warm or refrigerate and reheat later. Makes 24 servings.