Europe / Dessert
Eve's Pudding (Hartshorne)
Eve's Pudding is a rich, fruity dessert served in the evening. This recipe is an interpreted method from the original recipe in Henry Hartshorne's The Household Cyclopedia.
Ingredients
- breadcrumbs, fine; 7.1 oz200 g
- apples, roughly chopped; 7.1 oz200 g
- currants, dried; raisins; 7.1 oz200 g
- suet or butter, 7.1 oz200 g
- granulated sugar, white; 6 oz170 g
- egg, standard4
- nutmeg, ground2 tsp
- lemon, zested and juiced2
- flour, extra; for dusting
- butter, for greasing
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Add your ingredients into a bowl, mixing until combined but not overworking your mixture.
Butter your mould of choice, and sprinkle a little flour inside.
Place your mixture into your mould, and place a piece of baking paper on top.
Cover with a cloth, and tie to secure.
Boil or steam your mixture for 3 hours.
Serve hot with custard or a wine sauce.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：breadcrumbs, fine; 7.1 oz、currants, dried; raisins; 7.1 oz）
