I have been doing some research into cooking in Victorian England and came across this recipe, which is based loosely on an apple pudding in Mrs Beeton’s Book of Household Management published in 1861.
Eating apples are used in this recipes rather than tart cooking apples.
- Sunflower oil is used and this would not have been available to the Victorians.
- Work on obtaining oils from cottonseed was started in the late 19th century in the USA.
- Hardened vegetable oils were available from the early 20th century.
- Vegetable oils became popular for cooking in the mid-20th century.
- 4 eating apples – peeled & cored and cut into rough 2.5cm chunks
- 1 teaspoon of ground cinnamon
- 2 tablespoons of granulated sugar
- 230g of plain flour
- ½ tablespoon of baking powder
- ½ teaspoon of salt
- 125ml of sunflower oil
- 200g granulated sugar
- 1 teaspoon of vanilla extract
- 3 eggs
- Pre-heat oven to GM4 – 180°C
- Use a 22cm loose bottom tin with a cake liner – (like a huge bun case)
- Mix the apples, cinnamon and sugar in a small bowl
- Leave whilst you prepare the cake mixture
- In a large bowl mix the flour, baking powder and salt
- In another bowl whisk the oil, sugar, vanilla extract and the eggs until they are thoroughly mixed
- Add the flour mixture to the oil mixture and mix thoroughly
- Place half the cake batter into the cooking tin
- Place half the apple mix and juices on top of the cake batter
- Cover with the rest of the cake batter
- Place the rest of the apple mixture evenly over the surface of the cake
- Bake for 55 – 60 minutes – cover and maybe another another 10 minutes if not done
- Leave to cool in the tin before turning it out.
21st century Cake Stand is Crazy Daisy by Sophie Conran for Portmeirion