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Eve's Pudding (Hartshorne)

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Prep: 0 min Cook: 0 min Servings: 6–8 Difficulty: medium

Categories: Dessert, Drink, Bread, Baked

Tags: henry hartshorne, medium difficulty, public domain, recipes for dessert, recipes using apple, recipes using bread crumb, recipes using butter, recipes using egg, recipes using lemon juice, recipes using lemon zest, recipes using wheat flour, recipes using white sugar

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AEve%27s_Pudding_%28Hartshorne%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AEve%27s%20Pudding%20%28Hartshorne%29&oldid=4587463

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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.