Cookbook:Eve's Pudding (Hartshorne)

Eve's Pudding (Hartshorne)
Category	Dessert recipes
Servings	6–8
Time	3 hours 20 minutes
Difficulty

Cookbook | Ingredients | 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.

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) sugar
• 4 standard (200 g) eggs
• 2 teaspoons ground nutmeg
• 2 lemons, zested and juiced
• Flour, extra
• Butter

Procedure

1. Add your ingredients into a bowl, mixing until combined but not overworking your mixture.
2. Butter your mould of choice, and sprinkle a little flour inside.
3. Place your mixture into your mould, and place a piece of baking paper on top.
4. Cover with a cloth, and tie to secure.
5. Boil or steam your mixture for 3 hours.
6. Serve hot with custard or a wine sauce.

External links

• Watch English Heritage's How to Make Eve's Pudding – The Victorian Way

References

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.