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.
Source and licence
"Eve's Pudding (Hartshorne)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Eve%27s_Pudding_(Hartshorne), revision 4587463), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Eve's_Pudding_(Hartshorne)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587463
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by curated dish list: eve's pudding (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 200 g (7.1 oz / 3 cups) fine breadcrumbs
- 200 g (7.1 oz / 2 ea.) apples, roughly chopped
- 200 g (7.1 oz / 2 cups) dried currants (raisins)
- 200 g (7.1 oz) suet or butter
- 170 g (6 oz / ¾ cup) white granulated sugar
- 4 standard (200 g) eggs
- 2 teaspoons ground nutmeg
- 2 lemons, zested and juiced
- Flour, extra
- Butter
Method
- 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.