Baked Apple Pudding Recipe

Lucy Waverman's sensational Baked Apple Pudding! This isn't your grandma's steamed pudding. This light and delightful apple dessert, baked to perfection, is a show-stopping finale for Christmas dinner or any special occasion. Imagine tender apples, crunchy pecans, and tart cranberries nestled in a rich caramel base, topped with your favorite sauce – caramel, crème anglaise, or classic vanilla ice cream. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 110 mins
Calories 547.3 kcal
Protein 17g
Rating 5.0 (3 Reviews)
Baked Apple Pudding

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Recipe Author

Chef Forktionary, author of this recipe

Passionate home cook & Forktionary contributor.

Ingredients for Baked Apple Pudding

  • Granulated Sugar
  • 1/4 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • Dried Cranberries
  • 1/2 cup chopped pecans
  • Tart Apples
  • Orange, Juice And Zest Of
  • 1/2 cup apple cider
  • 1 1/2 cups all-purpose flour
  • Fresh Breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

How to Make Baked Apple Pudding

  1. Preheat oven to 350°F (175°C).
  2. Butter a 6-cup stainless steel or ovenproof china bowl.
  3. In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat.
  4. Stir until sugar dissolves, then bring to a boil and cook for 5-7 minutes, or until the caramel is a rich golden color.
  5. Carefully pour the caramel into the prepared bowl, swirling to coat the bottom and sides.
  6. Set aside.
  7. In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1/2 cup packed brown sugar until light and fluffy.
  8. Beat in 2 large eggs one at a time, mixing well after each addition.
  9. Stir in 1 cup fresh or frozen cranberries, 1/2 cup chopped pecans, 3 medium apples (about 1 1/2 cups peeled and diced), the zest and juice of 1 orange, and 1/2 cup apple cider.
  10. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup breadcrumbs, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  11. Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Then, stir in the remaining dry ingredients until well blended.
  12. Pour the batter into the prepared caramel-coated bowl.
  13. Cover the bowl tightly with aluminum foil.
  14. Place the bowl in a larger roasting pan.
  15. Pour enough hot water into the roasting pan to come halfway up the sides of the bowl.
  16. Bake in the preheated oven for 45 minutes.
  17. Remove the foil and bake for another 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  18. Let cool slightly before inverting the pudding onto a serving plate.
  19. Serve warm or cold with your favorite sauce or ice cream.

Chef's Tip for Extra Flavor

Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

172g

Fat

57g

Carbs

24g