Amish Recipe: Apple Sponge Pudding

Jayca Pike 11/08/2014

In which I use far too many italics, and redefine “pudding.”

I just plain do not understand how this is pudding, except in the way that most jumbled-up things in Amish cooking are, in fact, referred to as “puddings.”

This is not an insult.

This is an observation that my Apple Sponge Pudding does not resemble Jello-Brand Whatever-Flavor Instant Pudding in any discernible way.

AMISH PUDDING DEFINITION

What it does resemble is a beautiful mess of warm apple chunks, crispy brown sugar crust and fluffy bundles of cream-absorbent cake in a pan. This, my friends, is vastly superior to the smooth, fat-free-sugar-free stuff that I plop in a bowl with Cool Whip and call desert. This pudding is — dare I say it? — hearty. Heart-warming. It fills the kitchen with that unmistakable aroma of “We’re having real desert tonight.”

For actual bakers (myself absolutely not included), prep time could probably be cut in half. But I’m slow, and had to do things like search for the beater-mixers, slice my thumb on the apple-corer, scratch my head and wonder what “stiffly-beaten” egg whites looked like . . . you get the idea.

Amish Apple Sponge Pudding

Prep: 25 minutes
Bake: 45 minutes

Ingredients:

6 medium-sized apples          1tsp baking powder

2 eggs, separated                        1/2 cup water

1 cup white sugar                        1 tsp vanilla or lemon extract

1 cup flour                                       2 tbsp butter

1/2 tsp salt                                       2 cups brown sugar

Method:

(text lifted directly from the Mennonite Community Cookbook, notes in parentheses my own)

Wash, pare and slice apples. (I chose to peel mine with a carrot peeler, core them with an apple corer, and dice them into bite-size chunks. And by “chose,” I mean that’s all that I knew how to do)

To make batter, beat egg yolks and add sugar.

Sift dry ingredients together and add alternately with water and flavoring. (I mixed with a fork because it seemed reasonable, and accidentally used 1/4c extra water. No harm, no foul)

Fold in stiffly beaten egg whites. (If by “stiff,” she means “foamy,” then I nailed it)

AMISH RECIPE PUDDING

Melt butter and brown sugar in bottom of large, flat baking dish. (I stuck the butter & unpacked brown sugar in the same bowl in the microwave for a minute. I pressed the resulting mixture into the bottom of the pan because the consistency reminded me of graham-cracker crust)

Add sliced apples.

Pour batter over top of apples. (If I made this again, I would use half the apples or double the batter — or maybe very thinly slice the same amount of apples. As it was, the batter didn’t come close to covering the surface of the apples, even after spreading it around)

Bake at 350 for 45 minutes.

Turn upside down to serve.***

Serve with cream. (We used Cookies n’ Cream ice cream because, you know, same idea, right?)

Makes 8 servings.

*** This sounded simple. It was not. I waited about fifteen minutes for the pan to cool a bit (possibly my first mistake?), then tipped it over into an identical pan — high sides, same dimensions, etc. I then enlisted my other half to hold the original pan while I mercilessly scrapped the gooey brown sugar and butter mixture from the bottom of the original  & onto the top of the finished pudding. Many dangling bits of delicious cake and apples fell to the floor, to the excessive delight of my dog.

All in all, I am beyond pleased with this new idea of “pudding” — I feel like it means “a big dish of a bunch of good stuff that goes well together — grab a spoon and enjoy at will.” I hope that you give it a try, and tell us your experience!

 

AMISHRECIPEDUTCHCRAFTERS

 

Amish Recipe: Apple Sponge Pudding
Recipe Type: Desert
Cuisine: American – Amish
Author: DutchCrafters
Prep time:
Cook time:
Total time:
Serves: 8
A delicious pan of spongey cake, apples, and crispy brown sugar
Ingredients
  • 2 eggs, seperated
  • 2 cups brown sugar
  • 1 cup white sugar
  • 1/2 tsp salt
  • 1 cup flour
  • 2 apples
  • 1 tsp baking powder
  • 1/2 cup water
  • 1 tsp vanilla or lemon extract
  • 2 tbsp butter
Instructions
  1. Wash, pare and slice apples.
  2. To make batter, beat egg yolks and add sugar.
  3. Sift dry ingredients together and add alternately with water and flavoring.
  4. Fold in stiffly beaten egg whites.
  5. Melt butter and brown sugar in bottom of large, flat baking dish.
  6. Add sliced apples.
  7. Pour batter over top of apples.
  8. Bake at 350 for 45 minutes.
  9. Serve with cream.

 

Jayca Pikeby Jayca Pike (121 Posts)


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7 comments

  • August 12, 2014 at 2:01 pm

    It was delicious!


  • Cathy
    December 15, 2015 at 12:36 pm

    In the top recipe it calls for 6 apples but in the bottom (same recipe) it calls for 2 apples. Can you tell me which is correct? Thanks! It looks marvelous!


  • Jayca Pike
    Jayca Pike
    December 16, 2015 at 8:48 am

    Hi there, Cathy!

    It should be six apples, all the way! Honestly, though, I ended up with *way* too much apple vs. batter! I assume you are far more experienced than I am, will likely slice or chunk the apples a little thinner, at which point 6 will probably work well.
    If you’re feeling thumbs-y, with big apples, maybe go down to four? Let me know how you fare! 🙂


  • Cathy
    December 16, 2015 at 9:02 am

    Thanks Jayca! I’ll just split the difference and go with 4 apples. Can’t wait to try it!


  • Marie b
    April 4, 2018 at 11:14 pm

    This looks delish. Can’t wait to try thisPudding can also be an English world for dessert. In the U.K. you see that a lot.


  • Erin Morton
    June 26, 2018 at 10:49 pm

    This was AMAZING!!!


  • Milca Rivera
    Milca Rivera
    June 27, 2018 at 4:16 pm

    Glad you enjoyed it, Erin!


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