Apple Pudding

The Covered Dish



As memories go, this is probably the recipe of all recipes for my mother, Betty. When dad sees the title of this column, he too will choke up all over again. In the fall season, all the way up through early November, this dessert was served at my home. I ‘think’ mother told me she got it from a radio program, back in the day, but I’m not 100% sure. This week, Ervin, my husband, came home with a gallon of fresh apple cider. Well, that means one thing for me, a batch of Apple pudding with warm apple cider sauce over the top. Mom would bake the cake late in the day and have all the sauce ingredients ready to cook, at the close of our evening meal. Like many of you I’d like to be back there once again. It held so many good memories for me.

When I went to work for Silver Dollar City, as the Master Craftsman of Culinary, I remember thinking how I couldn’t wait to share this recipe during a fall session. One of the great attractions of this pudding/cake with sauce is the simplicity. I’m coming to learn that as we mature, we like things simpler, and we love sharing the wonderful memories from our mother’s kitchen. The recipe is relatively inexpensive, and it’s so different, guests & family will want you to prepare it every year. But the best quality it carries is how low-cal it can be. You’ll also have all the ingredients on hand, except maybe the apple cider.

This past week was the close of a 4-week whirlwind for me. Friday night our OACAC (Ozark Area Community Action Corporation, since 1965) office & board of directors held the annual ‘Chilingo’ fundraiser, here in Stone County. This is a combination of limitless chili and bingo, with wonderful prizes. Usually this means about 5-6 roasters of chili and lots of fun for the attendees. (Yes, I am the chili maker.) One board member does make a roaster of chicken chili which is very well received. This year our numbers were lower, leaving us with lots and I do mean lots of chili!!! We handed out take-home carriers to many that attended!
Following this fun event I spent a great deal of the weekend in my house-robe trying to relax and de-stress. I will say it’s worked pretty well, even though a great many of my projects were not accomplished. I also got to attend a portion of the Grapefest in Hollister, MO.

What’s next, you may be asking? Prepping for the holidays. I need to get the carpet cleaner here in about 3 weeks, make homemade noodles for the freezer, prepare a batch of apple butter, and ‘hopefully’ re-start my sour-dough bread. Then there’s the garage that needs to be cleaned and finishing up on some sewing projects. Never enough time I say!

Grab a batch of fall apples and make up this unique fall dessert. I have a feeling we will have a portion by the close of the week. Or not…it’s Ervin’s birthday this week and I’ll need to do a pineapple upside-down cake first!!

Reach out to those around you, whether it’s a kind word or action, a container of homemade soup, or your time spent enjoying a good cup of coffee. It will warm your heart and your blessings will be multi-fold.

Apple Pudding Cake

2 large eggs
1 cup granulated sugar
Beat these two together

1 cup flour
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins tossed in 1 tablespoon flour
3 cups apples, peeled and finely diced

1/4 cup sugar
2 tablespoons instant tapioca, smallest size
1 tablespoon butter
Dash of salt
1 1/2 cups cider

Mix the sugar and eggs together with the dry ingredients. The batter will be very stiff, lastly stir in the apples and raisins. Bake in an 8 x 8 greased baking pan at 350 degrees until a toothpick comes out clean and cake springs back. With an 8 x 8 pan begin monitoring cake at 25 minutes. Our family usually doubles this recipe and makes it in a 9 x 13 pan. Of course, spray the pan with nonstick spray.

For the sauce, combine everything and cook until it comes to a rolling boil, and the tapioca has made the sauce thick. Serve warm for best outcome over the cake.


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