I am looking for a recipe for Eve's Pudding.?

Answer 1

The quantities give here will make four to six portions.


2 - 3 large cooking apples, thickly sliced
1 cup (6 oz. 175 g) sugar
1 tbsp. water
½ cup (4 oz, 110 g) butter or margarine
2 eggs, beaten
1 cup (5 oz, 150 g) self-raising flour (or all-purpose flour with 1½ tsp. baking powder)

Oven: Pre-heat to 375F (190C)

Put the apples in an oven-proof dish. Sprinkle over one third of the sugar and all of the water. Cover loosely with kitchen foil, and put in the oven for about 10 - 15 minutes.

While the apples are stewing, cream the butter or margarine with the remaining sugar. Mix in the eggs. Then add the flour. Mix to a not-to-stiff batter (add a little water or milk if it is too thick).

Spread the batter over the top of the apples. Return the dish to the oven and bake for about half an hour, or until the top is golden brown.

Answer 2

Hope this helps

This hot dessert is traditionally cooked in late summer when apples are abundant. It also works well with apricots. It's best served straight from the oven, although you can also keep it for several days in the refrigerator and heat it up in the microwave. For extra flavour, add a dollop of yogurt or creme fraiche.

The quantities give here will make four to six portions.


2 - 3 large cooking apples, thickly sliced
1 cup (6 oz. 175 g) sugar
1 tbsp. water
½ cup (4 oz, 110 g) butter or margarine
2 eggs, beaten
1 cup (5 oz, 150 g) self-raising flour (or all-purpose flour with 1½ tsp. baking powder)

Oven: Pre-heat to 375F (190C)

Put the apples in an oven-proof dish. Sprinkle over one third of the sugar and all of the water. Cover loosely with kitchen foil, and put in the oven for about 10 - 15 minutes.

While the apples are stewing, cream the butter or margarine with the remaining sugar. Mix in the eggs. Then add the flour. Mix to a not-to-stiff batter (add a little water or milk if it is too thick).

Spread the batter over the top of the apples. Return the dish to the oven and bake for about half an hour, or until the top is golden brown.

Answer 3

This is from my Mrs Beeton's cook book and never fails: for 4 helpings

1 lb apples (half a kilo), 2 tablespoons water, 2-4 oz granulated or demerra sugar, 4 cloves (optional) 4 oz. butter or margarine, 40z castor sugar, 2 eggs, grated rind of half a lemon, 4 oz plain flour, 1 level teaspoon baking powder.

Peel, core and thinly slice the apples. Put them into a small saucepan with the water, granulated sugar and cloves, if used. Cook very slowly (with the lid on the pan) until the apples are soft, stirring occasionally to prevent them from burning. Remove the cloves. Put the apples into the bottom of a well-greased pie dish.

Cream together the fat and castor sugar. Beat in the eggs gradually. Add the grated lemon rind. Sift in the flour and baking powder. Mix to a soft dropping consistency. Spread this mixture over the apples. Bake in a moderate over (350F, Gas 4, 180 C) for 40-45 minutes until golden colour. Enjoy

Answer 4

grease a pirex dish and sprinkle with sugar, cut cooking apples and place into the dish.
make a vanilla sponge
4 oz self raising flour
2 oz margerine
2 oz caster sugar
2 eggs (medium)
vanilla essence

method:
cream together margerine and sugar until it turns white.
beat in the eggs alittle at a time make sure all the egg has been taken in before adding more.
when all the egg has been added fold in the flour and add the vanilla essence.

cover the apple with the sponge mix and bake in the oven for 30-40 minutes.
hope this helps and enjoy your pudding.

Answer 5

Eve's Pudding:

The fruity filling and light sponge topping combine to make a delightful dessert.

This hot dessert is traditionally cooked in late summer when apples are abundant. It also works well with apricots. It's best served straight from the oven, although you can also keep it for several days in the refrigerator and heat it up in the microwave. For extra flavor, add a dollop of yogurt or creme fraiche.

The quantities give here will make four to six portions.

* 2 - 3 large cooking apples, thickly sliced
* 1 cup (6 oz. 175 g) sugar
* 1 tbsp. water
* ½ cup (4 oz, 110 g) butter or margarine
* 2 eggs, beaten
* 1 cup (5 oz, 150 g) self-raising flour (or all-purpose flour with 1½ tsp. baking powder)

Oven: Pre-heat to 375F (190C)

Put the apples in an oven-proof dish. Sprinkle over one third of the sugar and all of the water. Cover loosely with kitchen foil, and put in the oven for about 10 - 15 minutes.

While the apples are stewing, cream the butter or margarine with the remaining sugar. Mix in the eggs. Then add the flour. Mix to a not-to-stiff batter (add a little water or milk if it is too thick).

Spread the batter over the top of the apples. Return the dish to the oven and bake for about half an hour, or until the top is golden brown.

Answer 6

You've got the recipe already, sliced apples covered with a Victoria sponge mix. Just wanted to say thanks. I'd completely forgotten this pud.

Answer 7

--------------------------------------------------------------------------------
EVES PUDDING
1LB OF APPLES SUGAR TO TASTE,
PEEL CHOP APPLES STEW FOR A SHORT WHILE, not u the apples
WITH 2 TABLE SPOONS OF WATER 7 SUGAR TO SWEETEN,
PLACE IN A GREASED OVEN PROOF DISH,

NOW GET
4OZ MARGARINE & 4OZ CASTOR SUGAR
CREAM MARG & SUGAR UNTIL LIGHT & FLUFFY
2 EGGS
4 OZ SELF-RAISING FLOUR
BEAT IN EGGS 1 AT A TIME ADDING A LITTLE FLOUR WITH EACH
GENTLY FOLD IN REMAINING FLOUR

PUT THE MIX ALL OVER THE APPLES
BAKE IN MODERATE OVEN 180 DEG CENTIGRADE/350 DEG FAR
GASS MARK 4
FOR ABOUT 40 MIN
UNTILL A NICE BROWNIE COLOUR

PS
I SOME TIMES PUT JAM IN BOTTOM INSTEAD OF APPLES NICE
BUT ITS NOT EVES PUDDING THEN,
_________________
SO THERE YOU GO, OKIDOKI

Answer 8

I'm sorry but you'll have to ask eve

Answer 9

ask adam he might know where she has put it

Answer 10

why what greedy gobble took it ?