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06 Jun 2006

Eve's Pudding

My mother use to make an apple pudding called "Eve's Pudding" when I was a child. It's basically stewed apples with a sponge on top served hot with custard or ice cream. Since my mother passed away, I only left with her recipe book and memories.

The problem is that my mother's recipe isn't actually what she used, it's what she wrote down originally, over the years it got tweaked, and the recipe in the book didn't. Additionally it's all in antique Imperial units that I'm not old enough to understand, or even have scales that read in ounces.

After a Google search, some experiments with differing fruit, here is my recipe:

  • 0.8-1.0kg of sharp fruit, traditionally Bramley apples but rhubarb works too.
  • Juice of a lemon.
  • 110g plain flour.
  • 55g soft butter.
  • 55g sugar + some for the fruit.
  • 1 medium egg.
  • 10-15ml baking powder - more gives a fluffier sponge.
  • Milk or water.
  • Vanilla extract/essence.
  • Clean the fruit, and gently stew with the lemon juice.
  • Sweeten the fruit to taste - it should still be sharp.
  • Put the stewed fruit in the bottom of a baking dish.
  • In a mixing bowl melt the butter, and cream with the sugar.
  • Beat in the egg, flour, vanilla and baking powder.
  • Adjust the mix with water/milk to make sure it's not too stiff.
  • Scoop the mixture onto of the fruit mixture.
  • Bake at 180°C for 20-30 minutes.
  • Serve hot with custard or ice cream.

Easily serves 5