Apple Pudding Recipe
Apple Pudding
Flavors of Quebec
Total time: 30 to 60 minutes

Preparation time: 15 minutes
Baking time: 25 minutes

Difficulty: Easy
Chef's Note

This was the favorite dessert that my mother made for me when I was a child. She served it with a crème anglaise or custard sauce flavored with nutmeg.

The filling depends on the variety of apple used. If they are soft or semi-soft, place them directly into the baking dish. If they're very firm, they'll need a little boost by cooking them first. Simply cook them lightly with a little butter and sugar.

Another important point: it's better to use a rectangular pan rather than a high round one so that the amount of topping is proportional to the cake. You should be able to taste the apples in each bite.

NB: This isn't a cake that can be unmolded. Choose an attractive dish that you can bring right to the table. Serve the sauce on the side.

- 500 ml (2 cups) flour
- 3 1/2 Tbsp. baking powder
- 1 tsp. salt
- 125 ml (1/2 cup) shortening, butter or margarine
- 125 to 250 ml (1/2 to 1 cup) white sugar, to taste
- 250 ml (1 cup) milk
- 2 eggs
- a few drops of vanilla extract

Apple filling (see note)
- 2-3 kg (4-6 lb.) apples
- brown or white sugar
  1. Peel and core the apples; cut them into pieces.
  2. Butter and flour a rectangular cake pan; cover the bottom with a nice thick layer of apples. Sprinkle with brown or white sugar to taste.
  3. In a mixer, cream the butter and sugar; incorporate the remaining ingredients and mix to a smooth batter.
  4. Pour the batter over the apples and bake in a preheated 190° C (375° F) oven for about 25 minutes, checking for doneness with the tip of a knife.
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