Danish Apple Pudding

First of all SORRY for the quality of the photo- if you stare at it for too long you’ll be heading to the nearest ‘Vogue Optical’ for an eye test…… I really miss the Canon Eos Digital (that used to take incredible photos).

So here is the recipe for ‘Danish Apple Pudding’ that I cooked yesterday. It tasted really nice and was very easy to make.

Danish Apple Pudding

  • 2lbs apples (peeled and thinly sliced)
  • 2 tea cups of breadcrumbs
  • 2 tablespoons of golden syrup (uk) or table/maple syrup (North America)
  • 1-2 level teaspoons sugar per apple used (according to taste)
  • 1/2 oz margarine
  • several drops of almond essence


  1. Place apples in saucepan with a couple tablespoons of water and cook over medium/high for 5 minutes or so until apples become soft.
  2. Add in the sugar and almond essence and mix thoroughly with fork until mixture is pulpy.
  3. Grease a pie dish with the margarine
  4. Add a layer of breadcrumbs to the bottom and then cover with a layer of applesauce. Continue like this until all the mixture is used up and finish with a layer of breadcrumbs (you can always make more breadcrumbs if you run out of these)
  5. Drizzle the syrup over the top
  6. Place in a moderate over (about 180 C) for 45 minutes or until the top is golden.

Serves 4 – 6

TIP: Make sure the breadcrumbs used on the top layer are quite fine. If you use larger chunks they can resemble croutons!

100 Wartime Recipes: Page has now been updated… CLICK HERE for all 1940s wartime recipes that have been recreated and photographed as part of the 1940sExperiment!

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9 thoughts on “Danish Apple Pudding

    • Hi- I used eating apples but you can use any type of apple- more flavour with Granny Smiths or cooking apples xxx

      • Thanks, my boys and I are trying to be more economical and less wasteful with food, and these recipes are ideal. Although, with an Autistic son, some may be an interesting challenge! xx

  1. Just letting you know that I will be using a whole bunch of these recipes to help save money for my upcoming wedding AND to have a cheap, delicious and historically informative birthday party.

  2. A similar recipe can be found under “Apple Pudding, Swiss”, published in Consult Me, a household management book published in the 1880s.
    “Butter a deep dish; put into it a layer of breadcrumbs; then a layer of finely chopped suet; a thick layer of finely chopped apple, and a layer of sugar. Repeat from the first layer until the dish is full, the last layer to be finger biscuits soaked in milk. Cover it till nearly enough; then uncover,
    till the top is nicely browned. Flavour with cinnamon, nutmeg, etc., as you please. Bake from 30 to 40 minutes.
    No temperature is specified as most people would be cooking in a coal/wood fired Range oven or even on an open fire.

  3. I was eating school lunches in the 60’s in Edinburgh where we had a dessert called “Swiss Apple Pie”, which was basicaly stewed apples topped with crushed cornflakes served with custard. Same sort of thing really as a “Brown Betty” (baked fruit & breadcrumbs in layers) or a classic Bread & Butter Pudding” (sliced bread over stewed fruit baked) – another delicious variation on a theme.

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