I generally like old-fashioned fruit puddings, so I was pleased when I saw a recipe for Apple Pudding in a hundred-year-old cookbook.
Most modern apple recipes call for cinnamon and other spices, so I was surprised that this recipe didn’t use any spices. But they weren’t needed–the Apple Pudding was pure apple and delightful. The apples were embedded in a lovely moist cake pudding.
In general the directions in this old recipe are a little vague. It provides no clue how many apples should be used; and I was left to decide what a moderate oven meant. However, the recipe was very specific that Cleveland’s Superior Baking Powder should be used. Of course, I’ve never heard of Cleveland’s and it’s probably not been made for decades. So I had to make due with a modern baking powder brand, which worked just fine. This recipe may have been originally published by the Cleveland Baking Powder Company. Perhaps Mrs. Wm. Mock liked it, and submitted the same exact recipe for the church cookbook.
Here’s the recipe updated for modern cooks:
4 cups sliced apples
1 tablespoon butter, melted
1 1/2 cups sugar
1 cup flour
1 teaspoon baking powder
1 1/2 cups milk
Preheat oven to 350° F. Place sliced apples into a 7 1/2 X 12 X 2 inch rectangular casserole dish, or other similarly-sized dish.
Put butter, sugar, flour, baking powder, egg, and milk into a mixing bowl; beat until smooth. Pour the batter over the apples. Place in oven and bake for 1 hour – 1 hr, 15 minutes, or until an inserted toothpick comes out clean. Serve warm or cool. If desired, may be served with whipped cream or milk.