Eve’s Pudding for British Pudding Day!

November 9th is British Pudding Day!

When I found that out, I was so happy to have another excuse to do some baking!

😉

The national day takes place in November every year, to remind people of the great British pudding, and provide an extra opportunity to indulge in it. (For other British Food Days, take a look here)

“A little of what you fancy does you good!”

summerpuddingapplecharlottetreaclespongerhubarbcrumblespotteddickcustardtartlemonposset

sagopuddingqueenofpuddingsetonmessbreadandbutterpuddingapplesnowplumcobbler

gooseberryfooljamrolypolyeve’spuddingcranachantreacletartplumpuddingbakewellpudding

bakedalaskalemonmeringuepietriflebanoffeepieknickerbockerglory

Eve’s Pudding

I have wanted to try this dessert for ages. It is basically apple (guess  why it’s called “Eve’s” pudding!) which stews under a simple sponge topping. Most of the apples I used are Boskop, which cook down nicely, but an inventory of my freezer revealed pounds and pounds of blueberries and rhubarb! Not sure about a blueberry-apple combination (has anyone tried it?) I stuck with the rhubarb, but all apples would be fine, and certainly more traditional. I also couldn’t resist straying from tradition and adding a few spices… 😀

  • 125g (1 stick) butter
  • 125g (1/2 cup) sugar
  • 2 eggs
  • 125g (1 cup) self-raising flour (or plain and 1 tsp baking powder)
  • pinch of salt
  • 300g (11 oz) cooking apples, peeled and sliced
  • 200g (7 oz) rhubarb, chopped
  • 3-4 tbsps brown sugar
  • 1 tbsp cinnamon/Bratapfel sugar
  • 1/2 tsp allspice

Preheat oven to 190°C. Mix fruit, allspice and brown sugar/cinnamon sugar together and place in a buttered ovenproof dish. Cream the butter and sugar together with a mixer until pale and fluffy. Whisk in the eggs, one at a time. Gently fold in the sieved flour and salt. Spoon batter over the fruit. Bake for about 30 minutes until golden brown. (Note: in a deep dish it will need longer, maybe 40 minutes or more, even though dark brown on top).

Yummy! Still a bit gooey, just the way I like warm sponge puddings! And so British!

If you want to try some other traditional British puds, take a look at this great site by the UK store Marks & Spencer!

Click here for conversion tables:

http://www.traditionaloven.com/tutorials/conversion.html

17 thoughts on “Eve’s Pudding for British Pudding Day!

    • Now that’s another favourite of mine. We don’t put raisins in ours (my partner doesn’t like them) so I add little pieces of chopped apple – delicious! Thanks for commenting, and enjoy your pudding! 😀

  1. “Eve´s Pudding” seems to be easily to bake. I could try this dessert with all apples. It certainly will taste fine.Thanks for sharing your recipe!

  2. Yaaaayyyy British food!!! Yaaaayyy Pudding!!! Sounds and looks marvelous, Cathy! About the blueberries and apples: There used to be a fruitpuree for babys when I was a child called “blueberries in apples”. It was lovely! Would be interesting to know if it is still sold.

    • Then I must try the combination soon – our neighbours had so many apples on their trees this year, and have been so generous with them. So what’s your favourite English pudding? 😉

      • Hm, difficult to say. I made a plum pudding once with vanilla sauce (even though I´m not sure if that is the correct way to do it) and I enjoyed it very much.

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