Apple Tart Pudding

It sounds confusing but I can assure you once you’ve tasted this beauty you can call it whatever you want. The warm sensation of homemade pudding making its way down to your belly shouts out ‘eat some more’. Hubby and myself are pudding addicts and winter makes it worse. Warm, sweet, gooey and topped with homemade custard. Enough said already, I’m drooling!


3 Tbs softened butter

1 cup sugar

3 eggs

1 cup all purpose flour

1 tsp baking powder

pinch of salt

¼ cup milk

1 tin pie apples (I made my own, recipe further down)


125g butter

1 tin Ideal milk (if you don’t have, use 1½ cups milk)

¾ cup sugar

Homemade Apple Filling

6 Granny Smith apples

½ cup brown sugar

¼ cup water

½ tsp grated lemon rind

¼ tsp ground cinnamon


Preheat the oven 180°C.

Mix together the sugar and butter till creamy and pale. Add 1 egg in at a time. Mix well.


Mix dry ingredients together and add to the wet mixture. Alternate with the milk. Mix well.


Pour the batter into a buttered 20cm square pyrex. Add the apples. Bake for 35 minutes.

Apples Filling

Peel the apples, remove the core and cut into small squares. In a pot add the apples, cinnamon, sugar, lemon and water. Slowly bring to a boil and stir till the sugar has dissolved. Turn down the heat so that the liquid simmers gently. Cook till the apples have softened. The liquid should reduce. Add the apples and sauce to the top of the batter.

Bake for 35 minutes or till golden brown.

While the apples pudding is baking, make the sauce. On a low heat, add the sauce ingredients to the pot and cook gently till the butter and the sugar has melted and dissolved, stirring continuously.


When the pudding comes out of the oven. Prick the cake with a fork and pour the sauce over the top. It is always best to add the sauce when the pudding is still hot. This is for easier absorption.

Serve with custard, ice cream or cream.






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