Apple Sponge Pudding

Apple Sponge Pudding

A vintage clipped recipe from Knox Gelatine for an Apple Sponge Pudding. Make this Apple Sponge Pudding with Knox Sparkling Gelatine, water, sugar, lemon rind, lemon juice, apple sauce, eggs, and salt. Garnish with cooked apple quarters or with orange marmalade and nut meats. Serve with whipped cream, whipped evaporated milk, or a custard sauce.
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Knox Gelatine Recipe


1 envelope Know Sparkling Gelatine
1/4 cup cold water
1/2 cup sugar
1/4 teaspoons grated lemon rind
1/2 cup boiling water
2 tablespoons lemon juice
1 1/2 cups strained applesauce
2 eggs
1/4 teaspoon salt


Mix together boiling water, applesauce, sugar, salt, lemon rind, and beaten egg yolks, and cook over boiling water until the mixture thickens slightly.  (Less sugar will be needed if applesauce has been sweetened.)  Remove from fire.  Pour cold water into a bowl and sprinkle the gelatine on top of the water.  Add to hot mixture, stir until dissolved, and add lemon juice.  Cool until it begins to thicken, fold in stiffly beaten egg whites, and turn into a mold that has been rinsed in cold water.  Chill, and when firm, unmold.  

Garnish with cooked apple quarters or with orange marmalade and nut meats.  Serve with whipped cream or whipped evaporated milk, or a custard sauce.  A little ginger or the small red cinnamon candies may be cooked with the apple pulp. 

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