Loudoun’s Apple Pudding

Loudoun’s Apple Pudding


Take two pennyworth (six) of eggs, when twelve for the groat:
And of the same fruit that Eve had once chosen,
Six ounces of bread, let your maid eat the crust,
The crumbs must be grated as small as the dust;
Six ounces of currants from the stones you must sort,
Five ounces of sugar won’t make it too sweet;
Some salt and some nutmeg will make it compleat,
Three hours let it boyle, without hurry or flutter,
And then serve it up without sugar or butter.

John Campbell LoudounBorn in Scotland in 1705, the fourth earl of Loudoun was sent to North America in 1756 as governor of the Virginia colony and commander-in-chief of the British forces in America. He was viewed by most colonial leaders as incompetent and was extremely unpopular (and yet a Virginia county was named after him!). Benjamin Franklin wrote that Loudoun’s 1757 campaign against the French was “frivolous, expensive, and disgraceful to our Nation beyond Conception.” Loudoun was recalled to England in 1757.

Loudoun’s Apple Pudding (Karens updated version)

6 ounces white bread (slightly stale is best)
4 eggs
5 apples, peeled, cored, and diced
6 ounces currants
5 ounces sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg


[1] To make bread crumbs, remove crusts from the bread, then chop in food processor until fine crumbs form.

[2]  Beat eggs until well blended. Stir in bread crumbs, apples, currants, sugar, salt, and nutmeg, and mix well.

[3] Butter a one-quart pudding mold, or a baking dish. Pour in batter and cover container with lid or aluminum foil. Bake in preheated 300°F oven for three hours.

[4] Remove pudding from oven and let rest 10-15 minutes, then remove lid or foil. If using a mold, invert the pudding onto a plate if possible; otherwise, serve from the dish. Serve warm, with whipped cream or vanilla ice cream if desired.

Note: I baked this pudding instead of boiling it as I feel the baking method is easier and produces a similar result. If you want to steam the pudding, place the mold in a large kettle on top of metal rack or trivet and pour boiling water into the pot about halfway up the sides of the mold. Cover the pot and cook over medium-low heat, keeping the water at a simmer, for three hours.