Russian Style Apple Batter Pudding

I don't know if they serve this sort of apple pudding in Russia, but this is basically the batter from the Russian "Lazy" Egg and Cabbage Pie I made a while back, so I would be pretty surprised if the answer was no. They certainly ought to, because it is excellent. Apple Batter Pudding is a kind of stealth official Ontario dessert; everyone goes on about butter tarts and what-not, but I bet it is much more likely that your mom made apple batter pudding.

I had already cut back the sugar when I published that recipe; this one uses about a third of that reduced amount. I now find it ample! But you could always put a little more in if you like. This version also has 2/3 the amount of flour, so even though it is a more rich and luxurious version than my original apple batter pudding, it is now a better choice for me.

More rich? Yes, look at all that sour cream. Don't forget that for best results, you should now make your own. In spite of that this is still a pretty homely dessert, good for following a light family meal, although it would certainly rise to the occasion at a more formal dinner too.

6 to 8 servings
1 hour 15 minutes - 30 minutes prep time

1 1/3 cups whole spelt flour
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1 cup sour cream
3 large eggs
1/4 cup mild vegetable oil
4 to 6 medium-large apples
2 teaspoons ground cinnamon
1 to 2 tablespoons sugar

Lightly oil an 8" x 10" shallow baking (lasagne) pan. Preheat the oven to 375°F.

Measure the flour and mix the salt, baking powder, and first quantity of sugar into it - right in the measuring cup; why not?

Put the sour cream into a mixing bowl and beat in the eggs, one at a time. Beat in the vegetable oil.

Peel the apples and cut them with an apple slicer; discard the cores. I then cut each slice in half again, or they are a bit thick.

Mix the dry ingredients into the sour cream, etc. It will be like a thick pancake batter. Spread about 60% of it in the bottom of the prepared pan. Spread the apple slices over the batter and sprinkle them evenly with the cinnamon and remaining sugar. Dollop the remaining batter over the top as evenly as you can - if the answer is, not very, don't worry about it - it will all straighten itself out sufficiently as it bakes.

Bake the pudding for 45 to 50 minutes until firm and set, and lightly browned. Serve warm or cool.




Last year at this time I made Strawberry-Endive Salad.

Posted in: Ontario Food