Steamed Apple Pudding
A dish with flour and baking powder at the center.
contains glutencontains dairy
Ingredients
US
Metric
- 2 cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter
- ¾ cup milk
- 4 apples cut in eighths
Make it lactose-friendly
- 2 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Mix and sift dry ingredients; work in butter with tips of fingers, add milk gradually, mixing with a knife; toss on floured board, pat and roll out, place apples on middle of dough, and sprinkle with one tablespoon sugar mixed with one-fourth teaspoon each of salt and nutmeg; bring dough around apples and carefully lift into buttered mould or five-pound lard pail; or apples may be sprinkled over dough, and dough rolled like a jelly roll; cover closely, and steam one hour and twenty minutes; serve with Vanilla or Cold Sauce. Twice the number of apples may be sprinkled with sugar and cooked until soft in granite kettle placed on top of range, covered with dough, rolled size to fit in kettle, then kettle covered tightly, and dough steamed fifteen minutes. When turned on dish for serving, apples will be on top.
Nutrition (estimated, per serving)
| Calories | 425 |
|---|---|
| Protein | 8.5 g |
| Fat | 8.2 g |
| Carbs | 82.0 g |
| Fiber | 7.0 g |
| Sodium | 806 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States