Baked Apple Pudding

Ingredients. - Twelve sour cooking apples, one pint of breadcrumbs, four or six tablespoonfuls sugar, two ounces of butter, two eggs.

Method. - Pare, core and cut the apples into slices, put them into a stewpan with the sugar and four or six tablespoonfuls of water, cook until tender, then stir in the butter and well-beaten egg. Coat the bottom and sides of a well-buttered pie-dish thickly with breadcrumbs, put a few pieces of butter on the top, and bake gently for about three-quarters of an hour, keeping the dish covered with greased paper to prevent the surface from becoming too brown.

Boiled Apple Pudding

Ingredients. - Twenty-four ounces of flour, twelve ounces of suet, two teaspoonfuls of baking-powder, four pounds of apples, four tablespoonfuls of moist sugar, twelve cloves, if liked.

Method. - Peel, core and cut the apples into rather thick slices. Make the paste as directed in recipe. Cut off rather more than a quarter of the paste for the lid, roll out the remainder, and with it line the bowl, previously well greased. Put in half the fruit, then the sugar, intersperse the cloves, cover with the remainder of the fruit and add one gill cold water. Roll out the rest of the pastry to the size of the top of the bowl, moisten the edges slightly, and join them carefully to the edges of the pastry lining the bowl. If the pudding is to be boiled, cover the top with a well-floured cloth; if steamed, two folds of greased paper may be used. Cook from two and a half to three hours.