Eve’s Pudding – a proper old fashioned pudding from my childhood and given the abundance of apple trees in our garden, we got this a lot!
Eve’s pudding is something I loved to eat as a child. In fact it was probably my favourite dessert as a child. Baking Eve’s pudding brings back happy childhood memories. Growing up we had a huge fruit and vegetable garden and two large apple trees growing within it.
I have my friend Gayle to thank for this recipe. Gayle went on for months to make her an Eve’s pudding. I had not cooked this dish for years so was determined it had to be my Mum’s old recipe. My Mum made the best Eve’s pudding I’ve ever eaten. A proper old fashioned pudding from my childhood. Given the abundance of apple trees in our garden, we ate this a lot! I add ground cinnamon to the apples, although this is not traditional. The apples are topped with sponge batter which when baked forms a thick dome shaped crust! It is pudding heaven in a bowl.
My sister Judith has recently moved into a new house and there are two mature apple trees in her garden. One of the trees was full of deliciously sweet eating apples. So armed with my Mum’s recipe and a bag of my sisters apples I set to making a few puddings. Turn’s out my kids love this pudding as much as I did as child. I’ve made it weekly for the past month, including one for my friend Gayle who loved it. As did her son who stole the crust off the top when she wasn’t looking. As anyone who’s ever eaten Eve’s pudding will know, the crust is the best bit!
My Mum's Eve's Pudding
- 5 firm eating apples - peeled, cored and cut into quarters
- 1 heaped tsp ground cinnamon - optional
- 8 oz self raising flour
- 4 oz caster sugar
- pinch salt
- 4 oz stork margarine
- 1/4 pint milk
- 1 egg
- Peel, core and quarter the apples and place in a saucepan with a small amount of water. Place on the hob over a medium-high heat with the lid on and cook for 4 minutes, you don't want to cook the apples, merely soften them slightly. Take off the heat and stir through the ground cinnamon before transferring to an round oven proof dish (approximately 20cm in diameter).
- Place the flour, sugar, salt and margarine in a large mixing bowl and rub together with your fingers until you have the consistency of breadcrumbs.
- Measure out the milk and add the egg, beat together to combine well. Add to the breadcrumb mixture and beat with a wooden spoon, the mixture should be of a thick consistency. Spread the mixture over the top of the apples, ensuring the dish is completely covered.
- Place in a pre-heated oven at 170CFan for 50-60 minutes, check the mixture is cooked through by inserting a skewer into the sponge, if it comes out clean the cake is cooked. Remove from the oven and serve.
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