The Best Apple Pudding Recipes

Steps:

• Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
• Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
• Add vanilla.
• Spread over apples.
• Combine all sauce ingredients and boil for 5 minutes.
• Pour over batter and bake 35- 45 minutes at 350.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small baking dish, combine butter, sugar, flour, baking powder, salt, and milk until smooth.
• In a microwave-safe bowl, combine apples and cinnamon. Microwave until apples are soft, 2 to 5 minutes. Pour apples into the center of the batter.
• Bake in the preheated oven 30 minutes, or until golden.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 x 13inch glass casserole or lasagna pan.
• Melt the butter in a medium saucepan, add the bread cubes and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees F.
• Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
• In a large mixing bowl, combine the chopped apples, walnuts, cream cheese and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the prepared pan.
• Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with pitchers of crema or heavy cream for adding at the table.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter.
• In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
• Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
• Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream.
• In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm.

Steps:

• Preheat oven to 350F.
• Peel, quarter, core and slice the apples.
• Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
• Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
• Cream the butter and sugar until light and fluffy.
• Add the beaten eggs a little at the time and incorporating them well before adding more egg.
• Fold in the ground almonds.
• Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
• Put the dish in the oven and bake for 45 to 55 minutes.

Steps:

• Combine the brown sugar, cream, 60g butter and 1/4 teaspoon vanilla in a saucepan.
• Bring to the boil, reduce heat and simmer for 3 minutes.
• Pour into a greased 20cm round cake pan and allow to cool.
• Arrange the apples, cut sides down, over the toffee. Fill the spaces with pecan nut pieces.
• Cream the 90g butter ,caster sugar and 3/4 teaspoon vanilla essence, until light and fluffy.
• Add the eggs, one at a time, beating them well after each addition, then continue beating until fluffy.
• Gently fold in the flour and water. Spoon the mixture over the apples and bake in a slow oven for 1 hour and 40 minutes, or until cooked when tested with a skewer.
• Allow to stand for 5-10 minutes, then carefully turn out onto a serving dish.
• Serve warm with lashings of cream.