Eve Pudding Recipes

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 180 C (350F) or 160C (325F) Fan Setting. Peel and core the apples then slice into small pieces. Heat the butter in a small saucepan and add the apples, cinnamon and brown sugar.
• Cook over low heat, stirring occasionally, for about 10 minutes or until the apples have softened. If you prefer the apples to be really soft then cook them for longer. Set aside to cool down while you prepare the sponge batter.
• Sift the baking powder, flour and caster sugar into a mixing bowl (or the bowl of your stand mixer).
• Add the softened butter, eggs, milk and vanilla extract. Start mixing on a low speed setting and gradually increase the speed to maximum until the batter is smooth. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is well mixed.
• Grease a deep baking dish (I used a glass Pyrex dish measuring 8x11 inches) with butter. Spread the apples on the bottom of the dish.
• Pour the sponge over the apples and spread it evenly using a spatula (gently so as not dislodge the apples).
• Scatter some flaked almonds over the sponge (this is entirely optional - I just like the look of it) and bake in a preheated oven for 45-50 minutes until golden and risen.
• Cool slightly then serve warm with vanilla custard or ice cream. This recipe serves six very generously or you can stretch it to feed eight if you cut smaller slices.

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 PUDDING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and nutmeg; add to creamed mixture. Fold in apples and dates. , Transfer to a well-greased 8-cup pudding mold; cover. Place mold on a rack in a deep pot; add 1 in. of hot water to pot. , Bring to a gentle boil; cover and steam for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean, adding more water as needed. Remove mold from pot; let stand for 10 minutes., In a small heavy saucepan, combine the eggs, sugar and butter. Heat over low heat, whisking constantly, until mixture thickens and reaches 160°, about 4 minutes. Remove from the heat; cool to room temperature., In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into egg mixture., Unmold pudding onto a serving plate; cut into wedges. Serve with sauce.

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.

APPLE SPONGE EVE'S PUDDING

Steps:

• Butter the sides and base of a medium-sized ovenproof dish measuring approx. 20cm/8" x 14cm/5.5" x 6cm/2.5" deep.
• Preheat the oven to 170 deg fan assisted.
• Peel and core the apples. Slice them into chunks. Gently stew with 2 tablespoons of water for a few moments until softened.
• Pour the stewed apples into the prepared dish.
• In a separate bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
• Gradually add the eggs, one at a time, adding a little flour in between to help prevent curdling. Mix until well combined.
• Add the vanilla extract and remaining flour. Mix until well combined. Do not over beat as you will over stretch the gluten in the flour.
• Pour the cake batter evenly over the top of the stewed apples.
• Bake in the centre of the oven for 40 mins. Or until baked. Testing the centre of the sponge in various places, with a skewer until it comes out clean.

EVE'S PUDDING - SIMPLE AND DELICIOUS!

Steps:

• Preheat the oven to 180ºC.
• Put the lemon juice and water into a pan.
• Peel, core and quarter the apples, then cut each quarter into 3 slices (add the slices to the pan as you go along, giving a stir to coat).
• Sprinkle the granulated sugar over the apples and simmer (under a lid) on a medium heat for about 5 minutes or until the apples are cooked through.
• Once ready take off the heat and transfer to a 15 cm souffle dish to cool.
• To make the sponge topping use an electric whisk to beat together the buttery spread and caster sugar until light and fluffy.
• Next beat in the vanilla bean paste, followed by the egg a little at a time.
• Fold in the flour a tablespoon at a time.
• Spread the mixture over the apples.
• Bake in the oven for 40 - 45 minutes (or until an inserted skewer comes out clean).
• Serve with custard or vanilla ice cream.

EVE'S BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large mixing bowl, combine the apples, bread crumbs and sugar. Add currants, nutmeg and cinnamon; mix well. Add the eggs; stir gently to combine. Pour into the prepared casserole dish.
• Bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.

EVE'S PUDDING

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2-inch square baking dish; set aside. Whisk flour, baking powder, and 1/2 teaspoon salt in a medium bowl; set aside.
• Put apples, 1/4 cup sugar, the lemon juice, cinnamon, and a pinch of salt into a large bowl; toss to combine. Transfer to prepared baking dish, and sprinkle 2 tablespoons water over top; set aside.
• Put butter and 6 tablespoons sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla. Reduce speed to low. Add flour mixture, alternating with milk. Mix until combined.
• Spread batter over apples, and sprinkle with remaining 2 tablespoons sugar. Bake until batter is cooked through and juices are bubbling, about 40 minutes. Let cool on a wire rack 15 minutes. Spoon into dishes; serve drizzled with 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.

TRADITIONAL EVE'S PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened.
• Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).
• For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff.
• Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through.