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British

Waldorf Pudding

A gentle baked apple and sherry custard, made famous as a first-class dessert aboard the Titanic. Sultanas steeped in sweet sherry sit under softened Bramley apple and a cinnamon-scented custard, with a crisp breadcrumb crust on top.

SnacksLunch & dinnerVegetarian
60 min15 prep · 45 cookEasy592 kcalper serving
Waldorf Pudding

Method

  1. Put 20 g of sultanas in a small bowl, pour over 1 tbsp of sweet sherry and leave to steep for 20 minutes, until the fruit is plump and has taken up most of the liquid.
  2. Heat the oven to 170C (150C fan) and put the kettle on for a water bath. Grease a 300 ml ovenproof dish generously with 5 g of unsalted butter, right up to the rim.
  3. Peel, core and slice 1 Bramley apple into 5 mm slices. Put them in a small pan over a low heat with 1 tsp of lemon juice and a tablespoon of water, cover and cook for 5 minutes, shaking now and then, until the slices are tender at the edges but still holding their shape. Tip into the buttered dish in an even layer and scatter over the soaked sultanas with any sherry left in the bowl.

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Per serving

592kcal
14gprotein
94gcarbs
21gfat
6gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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