Steamed Apple Pudding Recipes

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APPLE PUDDING



Apple Pudding image

A recipe that was handed down through the years from Mother to Daughter. It's just a simple and easy 'Apple Pudding' recipe. When you are in a hurry and have very few staples on hand, you may want to give this dessert a try. That is the basic recipe and good for the times of depression when extras are scarce. Serve either hot or cold. It is good plain but better with milk, cream, whipped cream or lemon sauce.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 5

6 tart apples - peeled, cored and sliced
¼ cup all-purpose flour
1 cup sugar
1 pinch salt
2 cups milk

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.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 60.2 g, Cholesterol 6.5 mg, Fat 1.9 g, Fiber 3.5 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 34.8 mg, Sugar 51.5 g

STEAMED APPLE PUDDING



Steamed Apple Pudding image

Provided by Marcia Adams

Categories     dessert

Time 2h

Yield Eight to 10 servings

Number Of Ingredients 16

1 cup finely chopped peeled apples, such as McIntosh or Gravenstein
1/2 cup coarsely chopped black walnuts
1/4 cup butter at room temperature
1/2 cup firmly packed light-brown sugar
1/2 cup light molasses
1 egg
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
3/4 teaspoon salt
1/2 cup buttermilk

Steps:

  • Prepare the apples and nuts and set aside.
  • In a large mixer bowl, cream the butter and brown sugar. Add the molasses, egg, lemon zest and vanilla extract and blend.
  • In a large bowl, whisk together the dry ingredients and add them to the butter mixture on low speed alternately with the buttermilk, beginning and ending with the dry ingredients.
  • Beat in the reserved apples and nuts and pour into a greased-and-floured seven-cup steamed pudding mold. Cover tightly.
  • Place in a deep kettle atop a rack. Add enough water to reach half-way up the side of the mold. Bring the water to a boil and keep it at a brisk but not rolling boil, covered, for one-and-a-half hours.
  • Remove the mold from the kettle, take off the lid and allow the pudding to rest for 10 minutes. Loosen the edges with a knife and tip the pudding onto a round platter. Cut into wedges and serve hot with hard sauce flavored with Calvados or with creme anglaise.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 5 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 219 milligrams, Sugar 25 grams, TransFat 0 grams

APPLE AND CARROT CHRISTMAS PUDDING



Apple and Carrot Christmas Pudding image

This is just like traditional Christmas pudding, but with less fat. The house smells great all day long. It's wonderful served with rum or cranberry sauce. For variations, try lemon or chocolate sauce. You can also line the mold with pecan halves or cranberries before filling. Be creative and add Christmas decorations to the plate before serving. The sky is the limit.

Provided by rosie

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 3h20m

Yield 12

Number Of Ingredients 14

4 carrots, peeled and grated
2 apples - peeled, cored, and grated
1 cup raisins
1 cup fine bread crumbs
1 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground allspice
⅔ cup butter
½ cup white sugar
4 eggs

Steps:

  • Combine the carrots, apples, raisins, and bread crumbs in a bowl. Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl. Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well. Transfer mixture to a lightly-greased, 2-quart mold.
  • Place a steamer rack in the bottom of a large, deep pot. Set the filled mold on top of the steamer rack. Pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold. Bring to a boil over medium heat. Reduce heat to low; cover. Simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level. Remove from water and allow to cool 10 minutes before turning out of mold onto a plate.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 43.6 g, Cholesterol 89.1 mg, Fat 12.8 g, Fiber 2.7 g, Protein 5.7 g, SaturatedFat 7.2 g, Sodium 558.1 mg, Sugar 20.6 g

TREACLE APPLE PUDDING



Treacle apple pudding image

Using fruit purée instead of butter means you can enjoy a comforting steamed sponge pud with less fat - serve with skinny custard

Provided by Jane Hornby

Categories     Dessert, Dinner

Time 1h5m

Number Of Ingredients 11

2-3 Bramley apples , peeled, cored and chopped (about 250g flesh)
100g light soft brown sugar
50g golden syrup , plus 2 tbsp
butter , for greasing
1 tangy eating apple , such as Braeburn
squeeze of lemon juice
175g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground ginger
1 large egg

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the chopped Bramleys in a saucepan, add 100ml water and bring to the boil. Cover and cook for 5 mins until the apples are very soft. Beat to a purée with a wooden spoon. Add the sugar and 50g of the syrup, bring to a simmer, then set aside and cool.
  • While you wait, grease the inside of a 1.3-litre pudding basin. Spoon 2 tbsp syrup into the bottom. Peel and core the eating apple, slice half and chop the rest. Toss in the lemon juice and nestle the sliced apple into the syrup in the bottom of the basin.
  • Sift the flour, bicarb and spices into a bowl and add a pinch of salt. Beat the egg into the saucy apple, then tip this and the remaining chopped apple into the bowl and stir until smooth. It will start to rise a little as you mix. Quickly turn the batter into the basin, level the top, then bake for 40-45 mins or until well risen and a skewer inserted comes out clean. Cover with foil towards the end of cooking if the sponge browns too quickly. Leave to rest for a few mins, then turn out onto a plate.

Nutrition Facts : Calories 264 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium

STEAMED BREAD PUDDING



Steamed Bread Pudding image

Whenever I visited my grandma, this was the special dessert she fixed for me.

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 6-8 servings.

Number Of Ingredients 17

1/4 cup butter, melted
1 large egg
1 cup whole milk
1/4 cup dark corn syrup
1/4 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup raisins
2 cups fine white bread crumbs
LEMON SAUCE:
1/2 cup butter, cubed
3/4 cup sugar
1/4 cup water
1 large egg, beaten
3 tablespoons lemon juice
Grated zest of 1 lemon

Steps:

  • In the top of 1-1/2-qt. double boiler, place melted butter; set aside. In a bowl, combine egg, milk, corn syrup, sugar, baking soda and spices. Mix until smooth. Stir in raisins and crumbs. Pour over melted butter. Add at least 3 in. of water to bottom of double boiler; cover and steam over medium-low heat for 1-1/2 hours. Meanwhile, for sauce, combine butter, sugar, water, egg and lemon juice in a saucepan. Bring to a boil over medium heat, stirring constantly. Add lemon zest. Serve sauce hot over warm pudding.

Nutrition Facts :

CARAMEL APPLE STEAMED PUDDING



Caramel Apple Steamed Pudding image

This spicy apple pudding topped with glistening caramelized apples is best made in a two-quart, lidded metal pudding mold. Coat the mold with caramel before you add the caramelized apples and dense batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 20

1/2 cup sugar
1 tablespoon water
2 Granny Smilth apples
2 tablespoons water
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Granny Smith apples
1 tablespoon unsalted butter
1 tablespoon sugar
8 tablespoons (1 stick) unsalted butter
1/2 cup brown sugar
2 large eggs
1/4 cup molasses
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
Pinch of salt
1 cup plain dry bread crumbs

Steps:

  • To make caramel: Combine sugar and water in a small, heavy saucepan; set over medium heat. Cover, and cook until sugar has melted. Remove cover, and continue cooking, swirling pan occasionally, until sugar turns a deep amber. Carefully pour caramel into pudding mold; tip so caramel coats mold evenly. Set mold aside.
  • To make applesauce: Peel and core apples and cut into chunks. Place in a small saucepan along with water, sugar, and spices. Cook, covered, over low heat until apples fall apart, 10 to 12 minutes. Uncover, and cook 5 minutes more, stirring often. Set the applesauce aside.
  • To make apple topping: Peel and core apples and cut into 1-inch chunks. Melt butter in a small saute pan and add apples and sugar. Cook over medium-high heat until apples turn brown on all sides, 3 to 5 minutes. Place apples in the bottom of the caramel-lined mold, distributing evenly so they reach up the sides.
  • Choose a pot large enough to hold the pudding mold with a 2-inch space all around. Place a wire rack or a folded kitchen towel in the bottom of pot; fill with enough water to reach halfway up sides of mold. Cover pot, and bring to a boil. Reduce heat to a simmer.
  • To make pudding: In the bowl of an electric mixer, cream together butter and brown sugar. Add the eggs and molasses; mix well. Add the reserve applesauce, and mix well.
  • In a large bowl, sift together flour, baking powder, and salt; stir in breadcrumbs. Add to the applesauce mixture. Stir batter until just combined.
  • Fill pudding mold with batter; clamp on lid. Place mold in a pot of simmering water. Cover pot, and cook until a toothpick inserted into middle of pudding comes out clean, about 1 hour 40 minutes. Check water often, keeping it at a steady, low simmer. Transfer mold to a wire rack to cool, 15 minutes.
  • When ready to serve, invert the pudding onto a serving plate. If any of the apple chunks stick to the mold, remove them, and rearrange them on the top; slice.

APPLE SUET PUDDING



Apple Suet Pudding image

This is an old recipe that was always made for the Christmas and Thanksgiving dinners by my Grandmother Elsner or Great-Grandmother Putnam. They made either a vinegar sauce or lemon sauce to spoon over the pudding.

Provided by Colorado Lauralee

Categories     Dessert

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 egg, beaten
1 cup white sugar or 1 cup brown sugar
1 cup chopped suet
2 cups diced apples
1 cup sifted flour
2 cups seedless raisins, plumped
1 teaspoon vanilla
1/2 teaspoon salt
3/4 teaspoon baking soda

Steps:

  • Gradually add sugar to beaten eggs.
  • Add suet, raisins, apples, vanilla and flour (sifted with salt and soda).
  • Note: This should read 1 cup white sugar or 1 cup brown sugar.
  • Steam 3 hours.
  • To Steam: Place pudding in well oiled 1 1/2 quart mold, fill 2/3 full. Cover with lid of mold or 2 thicknesses of waxed paper securly tied. Cook in a covered steamer, over boiling water or on a rack in a covered kettle of boiling water. The water should be half the depth of the mold. Add more boiling water as needed.
  • This was served with either a lemon sauce or a vinegar sauce.
  • ENJOY!

Nutrition Facts : Calories 424.9, Fat 22.1, SaturatedFat 12.1, Cholesterol 36.6, Sodium 223, Carbohydrate 56, Fiber 2, Sugar 39.9, Protein 3.2

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