WKYT - Chef Walter - Recipes

Waldorf Pudding April 28, 2010


As served as one of several desserts in 1st Class on the night of April 12, 1912
This recipe is authentic. Or at least it said so on the Internet.

1/2 cup sugar
2 cups flour
2 tsp baking powder
3 TBSP melted butter
1/2 tsp salt
1 1/2 cups diced, unpeeled apples
2 eggs
1 cup milk
1 tsp vanilla
1 cup English walnut meats
1/2 cup raisins

1 cup sugar
1/2 cup water
2 egg yolks, beaten
2 cups whipped cream
1/2 tsp lemon extract


Mix flour, sugar, salt and baking powder together; add eggs, vanilla extract, milk, butter, nuts and raisins. Mix well and divide into 9 greased individual moulds, (or into a non-stick Bundt pan), greased. Cover with greased (ie waxed) papers and steam steadily for three quarters of an hour (for individual) or 1 hour (for a single pudding). Turn out and serve.

Boil sugar and water until syrup spins a thread, pour over beaten yolks of eggs, and stir quickly; add lemon extract. Set aside to cool, stirring occasionally. Just before serving, mix in whipped cream.

(A couple of notes are in order. This recipe came from the time of the Titanic. I have made some minor concessions. First, I did not have 9 individual molds and so I used a greased, non-stick Bundt pan. Second, I found this sauce very difficult to make and so I used the pudding which was the filling for the éclairs as the sauce. If you are the adventurous sort, try the sauce. It is not easy (I hate working with sugar) but it is great when it works.


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