Sago and Apple Pudding
Ingredients
Directions
Prepare the apples
Peel and core four good greenings, as the best for cooking.
Put them into a dish just large enough for them to set close together.
Fill the place that the core has left with sugar and a very little cinnamon.
Swell the sago
Put four large spoonfuls of sago in a pitcher.
Wet the sago with cold water.
Turn in about a pint of boiling water, stirring it well.
Let it stand two hours to swell.
Bake and serve
Add the apples to the mixture.
Set it into the oven and let it bake an hour and a half.
Serve with sugar and cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sago
- Swells in boiling water to form a thick, tender pudding around the apples.
- Greenings
- Firm cooking apples that hold their shape and provide tart flavour as they bake.
- Sugar (in the method)
- Sweetens the apples and balances the tartness of the fruit.
The step that matters
Letting the sago swell fully. Sago must have time to absorb the boiling water and soften before baking. If it is rushed, the pudding can stay grainy or thin, because the starch granules need time to hydrate and thicken.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.