Cookbook:Eve's Pudding (Hartshorne)
| Eve's Pudding (Hartshorne) | |
|---|---|
| Category | Dessert recipes |
| Servings | 6–8 |
| Time | 3 hours 20 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts
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.[1]
Ingredients
edit- 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
Procedure
edit- 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.
External links
edit- Watch English Heritage's How to Make Eve's Pudding – The Victorian Way
References
edit- ↑ Hartshorne, Henry (1881). The Household Cyclopedia. p. 362.
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.