EVE'S PUDDING
Here's a little reminder of a delicious British pudding you probably haven't eaten in years
Provided by Matt Tebbutt
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 607 calories, Fat 33 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 50 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium
EVE'S PUDDING
Eve's pudding is a deliciously comforting combination of stewed apples and sponge. Serve with plenty of custard or cream.
Provided by BBC Food
Categories Desserts
Yield Serves 4
Number Of Ingredients 10
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.
EVE'S PUDDING
Caramelised Bramley apples topped with an almond sponge and baked in the oven.
Provided by Amanda
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 180 C/350 F/160 FAN/Gas 4
- Using an electric mixer or wooden spoon, cream the butter and caster sugar together in a bowl until pale and well combined.
- Whisk the eggs together with the vanilla extract and add gradually to the mixture, beating well.
- Stir together the ground almonds, flour and baking powder.
- Fold the flour mix into the egg mixture with a metal spoon.
- Peel and core the apples. Cut each quarter into 3 or 4 slices and place into a bowl with the lemon juice.
- Stir in the cornflour, cinnamon and dark brown sugar.
- Transfer the apple mixture to the pie dish.
- Spread the sponge mixture over the apples and sprinkle with the flaked almonds.
- Bake for 40 - 45 minutes until well risen and golden brown.
Nutrition Facts : Calories 363 kcal, Carbohydrate 69 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 57 mg, Sodium 84 mg, Fiber 5 g, Sugar 50 g, UnsaturatedFat 3 g, ServingSize 1 serving
TRADITIONAL EVE'S PUDDING
This traditional baked pudding dates back to the early nineteenth century. Serve it with cream or custard.
Provided by Michelle Wardingley
Categories Desserts
Yield Serves 4
Number Of Ingredients 11
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.
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