Reviewed: Jul. 11, 2011

I followed the directions but added a little bit of cinnamon to it and after baking it for 45 minutes at 325 was a little too runny so I increased the oven to 400 and baked it for an additioinal 10 minutes and it turned out just right!

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2 users found this review helpful

Reviewer:

bnpayne

Reviewed: Oct. 23, 2008

The recipe as written is a little unbalanced in the ingredients. I would suggest using 1/2 cup or even more flour. Mix the dry ingredients without the apples together in a bowl; gradually add the milk while mixing to get a smooth texture, and then add in the apples. That way you won't get the "milk curdling" affect (it's not that the milk is curdling; it's that the flour is not mixed smoothly). You can also add cinnamon and chopped pecans (or walnuts) for enhancement. And you can furthermore top with caramel. With these changes to the recipe, it comes out really nicely.

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33 users found this review helpful

Reviewer:

Shannon

Reviewed: Oct. 29, 2007

Did not resemble pudding at all. I was annoyed at the apples I wasted.

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4 users found this review helpful

Reviewer:

sarah

Reviewed: Sep. 13, 2007

I had a great experience with this recipe! Followed ingredients exactly using white whole wheat flour and Rhode Island Greening apples (a good baking apple that is tart and keeps its shape w/o cooking down too much) and whole milk. It looked a little liquidy after the 45 minutes so we put it back in for 15 more and it set perfectly. I wasn't sure what kind of flavor it would have w/o any spices and was amazed at how much creamy, appley flavor it has. Definitely a keeper here!!

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5 users found this review helpful

Reviewer:

LYNN ANNE

Cooking Level: Intermediate

Reviewed: Nov. 29, 2006

Tried this as I thought I'd like it with a runny sauce. However, the milk curdled in the oven. Although it still tasted good, the sauce consistency was poor as a result. I wouldn't try this again.

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4 users found this review helpful

Reviewer:

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Reviewed: Oct. 12, 2006

I made this recipe exactly as instructed. First of all, I had to continue cooking it for an hour. When I served it, the liquid separated from the pudding and made it look undesirable. I encouraged my husband to try it anyway -- he liked the flavor, but not the runny consistency. Later in the afternoon, I added another 1/4 cup of flour to the recipe and cooked it at 350 for about 30 minutes and it was exactly like I think it should have looked in the first place. My suggestion is to increase the flour from 1/4 cup to 1/2 cup and cook the recipe for about 50 minutes at 350 degrees. It had a great flavor, but if you're looking for anything like apple, Moms, you out of luck on this recipe.

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10 users found this review helpful