41 Reviews of Virginia Apple Pudding

From: Ouisey

On May 23, 2004

I used good old Granny Smiths and I thought about adding a bit more sugar with the tartness of the apples, but it's perfect just the way it's written. My husband--the dessert hound--couldn't even wait 'til it started to cool--he loves it! Tell Steve thanks for a great recipe--and thank you for sharing it.

From: Donna

On Nov 17, 2002

WOW this is good! I never heard of northern spy apples so I used Winesaps that we picked a couple of weekends ago and this was excellent! I served it warm on vanilla ice cream and mmmmmmm, this recipe is delicious! Thanks

From: christymac

On Sep 25, 2005

Yummy recipe, especially over vanilla ice cream! Lasted less than one day. The only change I made was that I put more apple pie spices in it (more cinnamon, a little nutmeg). I also used a fuji/Granny Smith mix (couldn't find Northern Spy), which I also use in my apple pies, but the sweetness of the batter overtook the flavor of the fuji apples. Next time I'll use all Granny Smith. The dish has a bread pudding-like texture, which everyone found to be pleasant. Perfect throw-together desert that looks like it took so much time to make!

From: Caroline Cooks

On Apr 18, 2005

Chuck, THX for the delish dessert-- your posting of your neighbor's recipe... Try this for a delightful change: after removing from pudding from oven, poke some holes in top of pudding with skewer; pour 1/2 cup heavy cream over top. Let set for about 15 minutes, if you can!!--then serve. OMG! Store leftovers in refrigerator, covered.

From: stimied

On Feb 24, 2004

I made this again using sliced pears I had in the freezer. Again the family inhaled it. Not even a crumb left over. What a fantastic and versitile recipe!!!

From: sugarpea

On Oct 21, 2004

Buttery yummy. I made Virginia Pear Pudding. I meant to add a handful of dried cranberries but forgot. I still think it would be a nice addition but definitely not necessary. If you can spare the calories this is a great way to spend them.

From: Jenn

On May 29, 2005

I nice twist on an apple dessert. My kids helped me make it and it was quick and easy. I used margarine instead of butter, but I probably would cut down the amount to 1/3c next time, and I used 1 tsp cinnamon. It is great, I have been picking at it and I am afraid I might have to make another one before dinner. Thanks for sharing. Jenn

From: Picholine

On Dec 9, 2004

So little work for such a great dessert! I used two small fuji apples and it was enough for four people. My family thought it was reminiscent of bread pudding, but I liked it much better. Cutting back on the sugar would have worked for me (especially since I served it with vanilla ice cream), but I prefer fruit desserts tart. Prep and clean-up were as minimal as it gets--that's worth five stars alone!

From: chef FIFI

On Mar 25, 2004

I had been wanting to try this recipe ever since I came across it. Hubby didnt care for the filling part, but liked the cake part of it, I on the other hand thought it was delicious. I had ice cream with it and it was a perfect combo. Next time I might add raisins. I want to make it for my mom next, she is from the south and I know she will like this recipe.

From: Bev

On Oct 8, 2003

It's apple season! This recipe is a wonderful change of pace from the usual apple pie and crisp desserts. I prepared as directed (using Figi apples) with excellent results! This dessert stands well on it's own, but for an extra treat, serve warm with a scoop of ice cream and/or a dollop of whipped cream! Thanks, Chuck for a real winner that I will undoubtedly make again and again!