Birds’-Nest Pudding (Little House) – a delicious recipe with butter, apples, brown sugar, ground nutmeg, eggs, homogenized milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter a baking dish (2-quart). Peel and core the apples and place them in the dish. Fill the wholes with brown sugar, pressing slightly, and sprinkle half the nutmeg on top. Place in preheated 350 u00b0 F oven to start baking while you prepare the batter.
2
Separate the eggs, putting the yolks into a larger bowl and the whites onto a platter. Beat whites with a fork or whisk until they no longer slip from the tilted platter. Beat the yolks until they change color; stir in maple flavoring and milk. In smaller bowl mix flour, cream or tartar, baking powder, salt, and any remaining brown sugar. Stir this mixture quickly into the liquid. Fold the egg whites into this thin batter.
3
Pour the batter evenly over and around the partly cooked apples and return dish to the oven, baking it until the crust has browned, another 45 minutes to 1 hour.
4
While the pudding bakes, stir the powdered sugar and remaining nutmeg into a pitcher of heavy cream. Take the finished pudding directly to the table before it falls, and turn each serving onto a plate so the apple is nested in the fluffy crust. Pour sweetened cream over them.
694
kcal
Calories
20
g
Fat
118
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 teaspoon butter, 6 tart apples (about 2 pounds), 1 cup brown sugar, 1/2 teaspoon ground nutmeg, and more.
Yes, Birds’-Nest Pudding (Little House) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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