Recipe for Caramel-apple Pudding

This recipe comes from Margaret Wentworth. She hosted the November Woman’s Society meeting at her apartment and served this creation. There were many requests for her to share the recipe.

Caramel-apple Pudding


1 ¼ C brown sugar

1/3 C shortening

¾ C milk

2 C flour

4 tsp baking powder

A little salt


1 1/3 C brown sugar

3 C water

1/3 C butter

Boil for 2 minutes Mix dough ingredients together. Put 1 ½ C apples (or more) into a baking dish. Pour the batter over the apples and pour the syrup on top. Bake at 350 Fahrenheit for about an hour. The baking dish should be no more than half full, as it rises about double while cooking. The dough will rise to the top and the syrup will make a very sweet gravy below it.