Traditional Eves Pudding Recipes

EVE'S PUDDING RECIPE

Steps:

• Preheat the oven to 180 degrees C
• In a large bowl, cream the butter and sugar together until it is light and fluffy
• Add the eggs and flour and mix together thoroughly
• Grease the baking dish you are using with a little margarine
• Peel and slice the apples
• Arrange the apples in the bottom of the baking dish
• Sprinkle with sugar
• Spoon the sponge mixture over the top of the apples
• Bake in the oven until for 40 minutes or until the sponge is set and golden brown on top

EVE'S PUDDING (A TRADITIONAL BRITISH APPLE DESSERT)

Steps:

• Preheat oven to 350º F (180º C).
• Butter the inside of a pie dish, or similar sized baking dish. Sift the flour and baking powder into a bowl so that they are evenly mixed.
• Place the sliced apples in a large bowl and add the lemon juice, lemon rind, half of the sugar (3 oz), and stir well. Put the apples into the greased pie dish and set aside.
• Cream the remaining (3 oz) sugar and butter until light and fluffy, beat in the egg.
• Gently fold in the flour and baking powder, until well combined, without over mixing.
• Spread the mixture evenly over the apples.
• Bake for 40 to 45 minutes or until the sponge is firm and golden brown.
• Enjoy with custard, preferably, or fresh cream.

EVE'S PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.
• Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping.
• For the topping, cream together the butter and caster sugar until fluffy and light.
• Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.
• Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.

EVE'S PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
• In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.

EVE'S PUDDING

Steps:

• Preheat the oven to 180 C/350 F/160 FAN/Gas 4
• Using an electric mixer or wooden spoon, cream the butter and caster sugar together in a bowl until pale and well combined.
• Whisk the eggs together with the vanilla extract and add gradually to the mixture, beating well.
• Stir together the ground almonds, flour and baking powder.
• Fold the flour mix into the egg mixture with a metal spoon.
• Peel and core the apples. Cut each quarter into 3 or 4 slices and place into a bowl with the lemon juice.
• Stir in the cornflour, cinnamon and dark brown sugar.
• Transfer the apple mixture to the pie dish.
• Spread the sponge mixture over the apples and sprinkle with the flaked almonds.
• Bake for 40 - 45 minutes until well risen and golden brown.