Yorkshire Apple Pudding – Lavender and Lovage

Yorkshire Apple Pudding – This recipe for Yorkshire Apple Pudding, is one other fabulous classic, farmhouse recipe from an outdated guide I’ve

A Classic Farmhouse Pudding Recipe from 1935

This recipe for Yorkshire Apple Pudding, is one other fabulous classic, farmhouse recipe from an outdated guide I’ve.

It’s principally a Yorkshire Pudding recipe with apples, however baked right into a fluffier and “fatter” model than a conventional Yorkshire pudding.

My husband, who isn’t overly keen on candy desserts, completely beloved it, so, subsequently I’ve made it a number of instances over the previous couple of weeks.

I discovered it in a really outdated, and battered copy of Farmhouse Fare, of which I’ve a number of volumes spanning from the 1930’s to the 1970’s.

I baked this in an oval enamel pie dish, so I had fairly a deep pudding, which took longer to prepare dinner, so if you need a crisper and extra shallow pud, use a roasting tray.

Native, and seasonal, Bramley apples had been used, and it’s advisable to make use of cooking apples, as they bake into a beautiful fluffy end, including apple juices to the pudding.

Yorkshire Apple Pudding is a batter pudding, which is affordable and cheerful, and within the method of Clafoutis, Popovers and a Dutch Child (Oven Pancakes)

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

It is a fabulous autumn or winter pud, and is very easy to make. From begin to end, it’s on the desk in nicely below an hour, baking while you’re having fun with your supper or lunch.

I diced my apples very finely relatively than grating them, as the unique recipe suggests – nonetheless, I’ll strive grated apples subsequent time I make this.

I hope you get pleasure from this as a lot as all of us do at Chez Lavender & Lovage, Karen

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Yorkshire Apple Pudding Recipe

Yorkshire Apple Pudding

Yield:
6

Prep Time:
20 minutes

Prepare dinner Time:
40 minutes

Complete Time:
1 hour

This recipe for Yorkshire Apple Pudding, is one other fabulous classic, farmhouse recipe from an outdated guide I’ve.

It is principally a Yorkshire Pudding recipe with apples, however baked right into a fluffier and “fatter” model than a conventional Yorkshire pudding.

My husband, who is not overly keen on candy desserts, completely beloved it, so, subsequently I’ve made it a number of instances over the previous couple of weeks.

I discovered it in a really outdated, and battered copy of Farmhouse Fare, of which I’ve a number of volumes spanning from the 1930’s to the 1970’s.

I baked this in an oval enamel pie dish, so I had fairly a deep pudding, which took longer to prepare dinner, so if you need a crisper and extra shallow pud, use a roasting tray.

Native, and seasonal, Bramley apples had been used, and it is advisable to make use of cooking apples, as they bake into a beautiful fluffy end, including apple juices to the pudding.

Yorkshire Apple Pudding is a batter pudding, which is affordable and cheerful, and within the method of Clafoutis, Popovers and a Dutch Child (Oven Pancakes)

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

It is a fabulous autumn or winter pud, and is very easy to make. From begin to end, it is on the desk in nicely below an hour, baking while you’re having fun with your supper or lunch.

I diced my apples very finely relatively than grating them, as the unique recipe suggests – nonetheless, I’ll strive grated apples subsequent time I make this.

I hope you get pleasure from this as a lot as all of us do at Chez Lavender & Lovage, Karen

Substances

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

Directions

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

Stir with a wood spoon to a clean paste and beat nicely.

Then add the remainder of the milk a bit of at a time, in order that the combination is free from lumps.

At this stage, you may cowl it and depart it for a couple of hours till you wish to make the pudding.

Peel the apples and core them. Both grate them into the pudding combination, OR, cube them very finely and add them to the pudding batter, stirring nicely.

Soften about 2ozs (50g) of dripping in a Yorkshire puddinfg tin, or use 2 tablespoons vegetable oil and pre-heat within the oven till VERY scorching; then pour within the batter without delay, and bake in a scorching oven (200C/400F/Fuel mark 6) for about 40 minutes.

Serve dredged nicely with sugar.

Notes

A scorching oven is:

200C to 220C

400F to 450F

Fuel mark 6 to 7

Recipe submitted by Miss Sumnel of Cheshire, in 1935

Diet Info

Yield 6

Serving Measurement 1

Quantity Per Serving

Energy 234Complete Fats 6gSaturated Fats 2gTrans Fats 0gUnsaturated Fats 3gLdl cholesterol 69mgSodium 535mgCarbohydrates 36gFiber 2gSugar 7gProtein 9g