Name: How to Make Apple and Crumb Pudding — The Victorian Way
Uploaded: 2025-11-12T17:59:25.000Z
Duration: 6 min 42 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Today I'm making apple and crumb pudding.

It's an easy dish and we always have the ingredients.

It's ideal for a busy cook when her kitchen maid is away.

For this recipe, you will need breadcrumbs, apples, sugar, cinnamon, lemon juice and butter.

This is an excellent dish for using up the apples from last year's harvest.

The gardeners regularly check over the apples, picking out any that are past their best, so I can use them before.

That means I've got lots of different varieties here, although I think they're all dual purpose.

I'm also using a little lemon juice to make sure that the apples don't go brown.

In the time between March and May, there is very little growing fresh in the gardens, and

so I make sure I use all the produce from the winter to make room for the new harvest in storage.

Of course, it doesn't always apply here on this estate.

Lord Braybrooke has hothouses to force the ripening of fruit and vegetables, although that is a little expensive.

He needs a lot of coal and a lot of fresh horse manure to keep the hotbeds warm, although there is an army of skilled gardeners.

Now, I'm going to spread butter around the edges of my dish to make sure that it's well lined, and

I usually use crumbs from a stale loaf that's been dried a little by the fire, and

so they're not dry enough to store, but they aren't exactly what I call fresh.

This is a good dish for using up bread that has passed its best.

There is no excuse for throwing away bread.

Now I'm going to add some of my apple, spreading it out so it cooks through properly.

I often don't give amounts because people like different amounts of sugar.

The same with spice, another layer of breadcrumbs, another layer of apples, and then sugar and then spice.

And I'll do this until I've filled my dish.

This recipe is ideal when you want to make a tart, but

you don't have the time or the inclination or perhaps even the money to make pastry.

You could use other fruits, I suppose rhubarb or BlackBerry or pears would all suit well.

And after my final layer of breadcrumbs, I'M going to dab on some butter.

And now this is ready to go into the oven for about three quarters of an hour, until the top is nice and brown and it's cooked through thoroughly.

You could serve this hot or cold or somewhere in between.

I often serve this with cream or custard.

If I was serving it to the family, I might add orange flower water.

But as it's just for the servants, this is plain vanilla custard.