Eve's Pudding (Hartshorne)

Name: Eve's Pudding (Hartshorne)
Total time: 200 min
Yield: 6 servings
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

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.

200 min · serves 6

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

Steps

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.
Serve hot with custard or a wine sauce.

More recipes with breadcrumbs, apples, raisins, suet, eggs, nutmeg, lemon, flour or butter

Adapted from “Eve's Pudding (Hartshorne)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.