Eve's Pudding Recipe
Eve's Pudding Recipe with Cooking Apples, Sugar, Butter, Sugar, Egg, Flour and Milk
INGREDIENTS
Topping:
3 oz (75g) Butter
3 oz (75g) Sugar
1 Egg
4 oz (100g) Self Raising Flour
2-3 tablespoons Milk
Fruit:
1 lb (900g) Cooking Apples
3 oz (75g) Sugar
METHOD
Heat the oven Mark 4 or 375F or 190C. Have ready a greased 2 pint (1 litre) pie dish. Beat the butter and 3 oz (75g) sugar together until light and creamy; beat in the egg. Gradually stir in the flour and milk; beat well.
Peel, core and slice the apples, put half in the pie dish, add 3 oz (75g) sugar and then the remaining apples. Top with the sponge mixture and bake for approximately 45 minutes in the middle of the oven. Serve hot with custard.
NB: Other fruits may be used in place of apples; plums, gooseberries, raspberries and redcurrants or blackcurrants.
Based on the Eve's Pudding Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).