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American Southern
Dried Apple Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 36. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
hardDifficulty
Why This Recipe Works
Coating dried apples in flour before mixing into batter prevents clumping and ensures even distribution throughout the pudding. The flour also absorbs excess moisture from the rehydrated fruit, preventing a soggy texture. Boiling in a bag (traditional cloth pudding method) creates gentle, even steam heat that sets the batter while keeping it moist, similar to how a water bath protects custards from curdling.
Before You Begin
- •This historic recipe requires interpretation - use 2 cups chopped dried apples, 1½ cups all-purpose flour, and a basic batter of 2 eggs, ½ cup milk, ¼ cup melted butter, and 2 tablespoons sugar
- •Fashion a pudding cloth from cheesecloth or use a modern pudding basin/heatproof bowl covered tightly with buttered parchment and foil
- •Bring a large pot of water to a gentle boil before adding the pudding - the water should come halfway up the sides of the bag or bowl
- •Prepare butter sauce (melted butter whisked with sugar and vanilla or brandy) before the pudding finishes cooking so it can be served warm
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