Swiss Apple Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apples baked in a shortcrust pastry base that are topped with rusks and melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Swiss Apple Pudding.
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This is a classic recipe for a Victorian version of Swiss Apple Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.
Original Recipe
Line a dish with thin paste, put in a layer of sliced apples and sugar, then a thin layer of pounded rusks that have been soaked in milk, then another layer of apples, and another of rusks; add melted butter, and powdered sugar.
Modern Redaction
Ingredients:
350g shortcrust pastry
6 apples, peeled, cored and sliced
6 tbsp butter, melted
200g rusks, crumbled and soaked in 60ml milk
60g butter, melted
3 tbsp icing sugar
Method:
Prepare the puff pastry according to the recipe and roll out to about 1cm thick. Place in the apple pieces, scatter over the sugar then wrap the apples in the pastry to enclose completely.
Tie the pudding in a double layer of cheesecloth or muslin (allow a little room for expansion). Bring a large pan of water to a boil, add the pudding and cook for about two hours, or until done through. Serve hot with custard.
