Traditional Baked Apple Pudding
This Traditional Baked Apple Pudding is a comforting vintage European dessert made with tart apples, cinnamon, butter, and a light homemade pastry topping. The apples soften beneath the golden crust as they bake, creating a warm, juicy filling. Adapted from the Latvian recipe book, it’s especially lovely served warm with vanilla custard or another sweet dessert sauce.
Ingredients
Method
- Preheat the oven to 180°C / 350°F. Butter a medium baking dish.
- Peel the apples, remove the cores, and cut the apples into slices.
- Arrange about one-third of the apples in the prepared baking dish.
- Sprinkle with some of the sugar and cinnamon. Repeat to create three layers of apples.
- Cut the butter into small pieces and scatter it over and between the apple layers.
- Combine the powdered sugar, flour, egg, and a pinch of salt to make a soft dough.
- Roll or press the dough into a sheet large enough to cover the apples.
- Lay the pastry over the apples and butter.
- Use a fork to make several small holes in the pastry so steam can escape.
- Bake for approximately 50 minutes, until the topping is golden and the apples underneath are tender.
- Serve warm with vanilla custard or your favorite sweet sauce.
Notes
Tart cooking apples work particularly well because the original recipe uses skābie āboli—sour or tart apples.
The cookbook describes layering the apples, sugar, and cinnamon in three layers before covering them with the pastry.
Serve the pudding while still warm for the most traditional result.
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