{"id":1405,"date":"2014-08-11T14:17:21","date_gmt":"2014-08-11T18:17:21","guid":{"rendered":"http:\/\/www.dutchcrafters.com\/blog\/?p=1405"},"modified":"2025-05-16T11:49:17","modified_gmt":"2025-05-16T15:49:17","slug":"amish-recipe-apple-sponge-pudding","status":"publish","type":"post","link":"https:\/\/www.dutchcrafters.com\/blog\/amish-recipe-apple-sponge-pudding\/","title":{"rendered":"Amish Recipe: Apple Sponge Pudding"},"content":{"rendered":"

<\/h2>\n

In which I use far too many italics, and redefine “pudding.”<\/h2>\n

<\/p>\n

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

This is not an insult.<\/p>\n

This is an observation that my Apple Sponge Pudding does not resemble Jello-Brand Whatever-Flavor Instant Pudding in any <\/em>discernible way.<\/p>\n

\"AMISH<\/a><\/p>\n

What it does<\/em> 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<\/em> superior to the smooth, fat-free-sugar-free stuff that I plop in a bowl with Cool Whip and call desert. This<\/em> pudding is — dare I say it? — hearty. Heart-warming. It fills the kitchen with that unmistakable aroma of “We’re having real<\/em> desert tonight.”<\/p>\n

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.<\/p>\n

Amish Apple Sponge Pudding<\/h3>\n
Prep: 25 minutes<\/h5>\n
Bake: 45 minutes<\/h5>\n

Ingredients:<\/h4>\n

6 medium-sized apples          1tsp baking powder<\/h4>\n

2 eggs, separated                        1\/2 cup water<\/h4>\n

1 cup white sugar                        1 tsp vanilla or lemon extract<\/h4>\n

1 cup flour                                       2 tbsp butter<\/h4>\n

1\/2 tsp salt                                       2 cups brown sugar<\/h4>\n

Method:<\/h2>\n

(text lifted directly from the Mennonite Community Cookbook, notes in parentheses my own)<\/p>\n

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)<\/p>\n

To make batter, beat egg yolks and add sugar.<\/p>\n

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)<\/p>\n

Fold in stiffly beaten egg whites. (If by “stiff,” she means “foamy,” then I nailed it)<\/p>\n

\"AMISH<\/a><\/p>\n

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)<\/p>\n

Add sliced apples.<\/p>\n

Pour batter over top of apples. (If I made this again, I would use half the apples or double the batter — or maybe very<\/em> 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)<\/p>\n

Bake at 350 for 45 minutes.<\/p>\n

Turn upside down to serve.***<\/p>\n

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

Makes 8 servings.<\/p>\n

*** 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.<\/p>\n

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!<\/p>\n

 <\/p>\n

\"AMISHRECIPEDUTCHCRAFTERS\"<\/a><\/p>\n

<\/h4>\n

 <\/p>\n

\t \t\n
Amish Recipe: Apple Sponge Pudding<\/div>\n
<\/div>\n
Recipe Type<\/span>: Desert<\/span><\/div>\n
Cuisine: American – Amish<\/span><\/div>\n
Author: DutchCrafters<\/span><\/div>\n
Prep time:
Cook time: