Eve’s Pudding, also known as “Mother Eve’s pudding” is a tradition British pudding. Named after the biblical Eve it uses apples, the forbidden fruit, as the base. The first known recipe is from 1824.
Traditional Eve's Pudding
- 1 1/2 pounds cooking apples
- 1 cup blackberries (optional)
- 1/3 cup turbinado sugar (or brown sugar)
- 1 pinch nutmeg freshly grated
- 1 large lemon zested
- 5 Tbsp. butter plus extra for greasing
- 1/3 cup superfine sugar plus extra for sprinkling
- 1 large egg beaten
- 1 cup unbleached white flour
- 2 tsp baking powder
- 2-3 tbsp. milk
- Preheat the oven to 350 degrees. Grease a one quart ovenproof dish with butter.
- Peel and core the apples and slice thinly. Place in the prepared dish and sprinkle the turbinado sugar, nutmeg, and lemon zest over them. Add 1 tbsp. of water.
- In a separate bowl, cream the butter and superfine sugar until light and fluffy. Add the egg gradually, beating well. Sift the flour into the bowl and fold in the mixture. Add a splash of milk – enough to give a dropping consistency. Spread this mixture over the apples. (Don’t worry if you aren’t able
- Bake in the oven for 40-50 minutes, until the sponge mixture is golden and firm to the touch in the centre. Spring with superfine sugar and serve with custard or cream. (I prefer non fat plain yoghurt to keep the fat count down.)