Scotch Apple Pudding

This old-fashioned baked apple pudding is built in layers like a simple gratin: sliced apples, cinnamon sugar, dots of butter, and rolled oats stacked twice in a baking dish, then soaked with milk before hitting the oven. As it bakes, the oats absorb the milk and apple juices, swelling into a soft, porridge-like layer between tender cinnamon-spiced fruit.

The covered bake for the first 45 minutes steams everything soft and lets the oats hydrate fully. Pulling the lid for the final 15 minutes crisps the top layer of oats into a golden, slightly crunchy crust that contrasts with the soft, saucy interior.

Skim milk and barely any butter keep this remarkably light for a dessert. It works hot with a drizzle of cream or cold from the fridge the next morning, almost like a baked oatmeal.

Kitchen Tips

• Use firm, tart apples: Granny Smith or Braeburn hold their shape during the long bake. Soft apples dissolve into mush.
• Slice evenly: Uniform slices cook at the same rate. About a quarter-inch thick is right.
• Cover tightly: The covered stage traps steam that softens the oats. A loose cover lets moisture escape too fast.
• Good hot or cold: Leftovers straight from the fridge make a surprisingly good breakfast.

Variations

• Brown sugar swap: Use brown sugar instead of white for a deeper, more toffee-like sweetness.
• Add raisins: Scatter a handful of raisins between the layers for chewy, sweet pockets.