I don’t remember my mum making Eve’s pudding, but I remember hearing the name so maybe when I went to visit friends or aunties I had it there. To be honest when I wrote about it in the novel I’m working on, I couldn’t quite remember what it was, I think confusing it with queen of puddings.
I found this recipe from the 1860’s
- 6 large juicy apples, pared, cored, and chopped fine
- 6 oz breadcrumbs
- 6 eggs, beaten
- 3-4 oz sugar
- zest of ½ a lemon
- mix all the ingredients well
- steam for 3 hours
- serve with sweet sauce
If I remember Eve’s pudding at all I remember it baked in the oven, not as a boiled pudding. Another 1860’s recipe calls it Mother Eve’s pudding, and again that rang a bell.. might a granny or an old great-aunt have called it that?
Mother Eve’s Pudding
- 6 eggs well beaten
- 6 large apples chopped fine,
- 6 oz. of bread crumbs as fine as dust
- 6 oz of currants well washed
- 5 oz of sugar
- some salt and nutmeg
- .boil for three hours in a mould
- serve with ginger sauce.
All that boiling! It sounds a nice set of ingredients and served with a ginger sauce sounds splendid! A recipe from the 1870’s is much the same as regards boiling time, but with different ingredients:
Eve’s Pudding – suet, bread-crumbs, currants, apples, sugar; six eggs, lemon zest, nutmeg, allspice and a glass of brandy!
In 1882 I at last find a recognisable recipe:
- 6 oz butter
- 6 oz sifted flour
- 6 oz sugar
- 4 eggs, separated
- 1 oz ground almonds
- zest of 1 lemon
- beat the butter to a cream and add flour and sugar
- add beaten yolks
- gently fold in beaten egg whites
- add ground almonds, lemon zest
- fill patty tins with the mixture
- bake for 30 mins
- serve with a sweet fruit sauce
This seems the perfect recipe (except there is no oven temperature) – but where are the apples?!!