Apple & Walnut Pudding Cake

This recipe is a cross between a pudding and cake and very moist. Cabarrus Health Alliance photo

Apple pudding and apple cake are two very popular desserts in England, with the main ingredient being apples (you might have already guessed that?).

Such a pudding or cake is made through the process of dicing or grating this sweet fruit to add fragrance to a plain cake base.

Traditional apple pudding or cakes from Dorset, Devon or Somerset in England go a step further by including various spices such as nutmeg, cinnamon or ginger. Which give a unique delicious flavor to the finished cake. Upon the addition of spices the batter can also be accompanied by crushed nuts, the most popular being walnuts and almonds.

My Apple & Walnut version is a cross between a pudding and cake, very moist and decedent in flavor, I’m sure you’ll love the combination of these two classic desserts.

An apple a day:

*Apples are extremely rich in important antioxidants, flavonoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

*How many calories in an apple? Less than 100 calories in a medium-sized apple.

*Apples are free of fat, sodium and cholesterol.

*That same medium-sized apple contains 4 grams of dietary fiber, which is 17% of the daily recommended value for Americans.

*Crunching on an apple for fiber helps with digestion and may aid in losing weight.

*One medium apple has 14% of your daily recommended value of vitamin C.

*Quercetin in the skin of an apple protects your brain cells.

*Apples contain boron, a mineral that helps protect bones.

*Your skin and hair benefit when you eat apples, thanks to a few B vitamins and also vitamin C.

Serves 12


11 fl. Oz. Apple cider (Strong Bow)

1 ½ cups plain flour

1 teaspoon baking powder

1 teaspoon mixed spice powder

1 teaspoon ground cinnamon

¼ teaspoon ginger

3 Honey crisp apples, peeled, core removed, grated

½ cup soft dark brown sugar

½ cup melted butter

2 eggs (free-range if possible)

1 cup golden sultanas

½ cup walnuts, roughly chopped (you can use your favorite nut such as pecans, brazil or almonds)

For the cream:

 1 cup mascarpone

 ¼ cup heavy cream

 1 teaspoon vanilla extract

How to cook:

Preheat the oven to 365’F

Lightly spray a 2lb loaf tin

Place the cider into a medium size saucepan, place over a high heat. Bring to the boil and cook until the cider has reduced by two thirds, and allow to cool.

Sift the plain flour, baking powder, mixed spice powder, cinnamon and ginger into a medium size bowl or onto a piece of parchment paper.

In a separate bowl, mix the apples with the sugar and butter. Then add the eggs and reduced cold cider to the apple mixture and stir well to coat. Now add the spiced flour mixture to the apples and mix well. Then fold in the sultanas and pecans to combine.

Spoon the cake mixture into the prepared cake tin and bake in the oven for 45 to 60 minutes, or until a skewer comes out clean when pushed into the center of the cake. Remove the cake from the oven and allow to cool for 10 minutes then turn out the cake onto a wire rack and leave to cool completely.

For the cream, whisk together the mascarpone, cream and vanilla extract in a bowl.

To serve, place slices of cake onto plates and spoon the mascarpone cream alongside.

Chef Mark Allison

Mark Allison, Executive is Chef of Culinary Innovation at the Cabarrus Health Alliance. Check out for more recipes and a list of upcoming cooking classes with Chef Allison.

Mark Allison is Executive Chef of Culinary Innovation at the Cabarrus Health Alliance. Check out for a list of upcoming cooking classes with Chef Allison.  Want more recipes?  Visit

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