4 eggs
1 cup apple cider
1 cup white sugar
1 cup vegetable oil
1 1/3 cups milk
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1/4 teaspoon lemon zest
1/4 teaspoon lemon zest
2 cups apple - peeled, cored and diced
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 375 degrees F (190 degrees C). Line a 9 inch pastry or bundt pan with foil.
Beat eggs until frothy. Add cider, sugar, oil, milk, sugar, vanilla, lemon zest and lemon zest to egg mixture.
Place apple in top of pan; pour 1/2 of cider mixture into pan. Repeat with remaining contents, apples, apples, apples and all other ingredients. Place pan in oven to 350 degrees F (175 degrees C). Bake for 1 hour, or until apples are tender.
Remove foil and bake a similar amount of time for the pudding to cool. Add remaining cider mixture; bake for 1 hour, or until toothpick inserted in center comes out clean. Serve hot or cold.
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