Buttery Apple Pudding
Traditional British Recipes

Buttery Apple Pudding

In the Oven
serves 4

Soft Bramley and Cox apples are cooked with sugar, lemon zest and a hint of clove, then baked inside buttery slices of bread. The pudding turns crisp and golden on top while staying tender underneath.

Serve warm with vanilla custard, clotted cream or ice cream.

VegetarianDessertPuddingBakeAfternoon-tea
20 mins prep40 mins cook1 hr 5 mins total

  1. Heat the oven to 180C fan/200C/Gas 6. Grease a 600ml pudding basin generously with butter.

  2. Put the sliced Bramley and Cox apples in a pan with the caster sugar, ground cloves, lemon zest and 30g of the butter. Cook gently for 8–10 minutes until soft, then mash to a coarse purée and leave to cool.

  3. Melt the remaining butter. Brush both sides of the bread with it, reserving enough slices to cover the top, then line the basin with overlapping bread so there are no gaps.

  4. Stir the egg yolk into the cooled apple mixture and spoon it into the bread-lined basin. Cover with the remaining buttered bread and press down firmly.

  5. Cover the basin with foil and bake for 30 minutes. Remove the foil and bake for a further 7–10 minutes until the top is crisp and golden.

  6. Rest for 5 minutes, then loosen the edges and turn the pudding out onto a plate. Serve warm with custard, clotted cream or vanilla ice cream.

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