Eve’s Pudding

Mum and I often made Eve’s Pudding (from the Be-Ro cookbook) when I was a child. (You can read about it and my other favourite cookbooks right here.) Anyway, Eve’s Pudding is a great British winter pudding – nice and warming after you’ve been out shovelling (yet more) Danish snow! ;D

View from my front step at 5pm tonight. 

You could halve this recipe, if you like – the original recipe calls for only half – but I feel you need this quantity. And the leftovers taste great!

You’ll need:

  • about 6 apples
  • 100 g (or 4 oz) margarine or soft butter
  • 100 g (or 4 oz) sugar
  • 100 g (or 4 oz) flour
  • 2 eggs

Peel the apples. I used six cooking apples (from the trees in our garden).

Slice the apples – not too fine, otherwise they disintegrate after cooking – we don’t want mush… Put in a baking dish and sprinkle (liberally) with sugar.

Cream the butter and sugar.

Add one egg at a time, plus a little flour, and beat well.

Fold the remaining flour in gently.

Spread over the sliced apples.

Ready for the oven and time for spoon licking! πŸ™‚

Pop into the warm oven 350f or 180c for about 30 minutes.

It’s ready when slightly puffed and golden brown.

Best enjoyed with icecream or – my personal favourite – a big dollop of whipped cream…mmmm!

Bon appΓ©tit and a very Happy Thanksgiving Thursday to my American chums! πŸ˜€

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