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Novelty Apple Pudding

From Raewyn’s recipes

Novelty Apple Pudding

Raewyn Murray


  • 4 medium apples


  • ½ cup self raising flour or plain flour & 1tsp baking powder
  • ¾ cup sugar 2 Tbs. butter
  • 1 cup cold water


  • Peel, core & cut apples in half like a doughnut. Place cut side down in greased pan. Cover with topping.


  • Sift flour into bowl, add sugar and rub in the butter until mixture is crumbly. Stir in the cold water and gently pour over the apples. Bake uncovered for 35 -40 minutes at 180ºC (350ºF). Fruit remains whole set in a delicious apple flavoured jelly, topped with a light sponge crust.

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