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.[1]
Total Time
3 hours
Servings
6–8
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
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.
3 hours
Serve hot with custard or a wine sauce.