Pudding
My hubby has been so extra-ordinarily helpful, supportive, caring and most of all loving that I thought I should make an effort to return the favour and give him a little treat as it was a Friday and all. I thought I should make him a pudding that has been a favourite of his since I started cooking it when our son, James, was very little. I mentioned this because I found the recipe in James’s child’s cookbook!
My inner Eve kicked in and what better than an Eve’s pudding. This pudding is somewhat different from the standard recipe. I added raisins and sultanas. I guess this version of Eve’s pudding is definitely after Adam and Eve had eaten from the Tree of Knowledge of good and evil! lol
Eve’s Pudding With Raisin & Sultana
Ingredients
- 8oz self-raising flour
- 4oz butter
- 4oz caster sugar
- 3tbsp water or milk
- 2oz Demerara sugar
- 2 eggs, beaten
- 3-4 large Bramley apples
- 1/2 cup orange juice
- 2 handfuls of raisins & sultanas (optional)
- Custard/double cream
In a food processor or a big mixing bowl, add 4oz butter and 4oz sugar. Mix well.
Add a bit of a time of the beaten egg, too much will curdle the butter and the sugar, and a bit of the self-raising flour. Mix these in thoroughly.
Keep adding a bit of the egg and the flour until everything is incorporated. If the sponge mix is too thick, add water or milk to loosen it.
Also, if wanted, add a handful of a mixture of raisins and sultanas.
Bramley Apples Photo by PH Morton
These are bramley apples or cooking apples. They are the best to cook as they are tart and firm. Peel these and cork (deseed & take out the tough middle bit). Slice.
In a pan, add the apple slices, raisins & sultanas (if wanted) and half a cup of orange juice. Sprinkle generously with brown sugar (granulated or Demerara Sugar). Heat gently until the apple slices soften.
Don’t forget to glaze the pan with butter of small amount of oil to make it non-stick.
When the apples have softened, transfer to the baking pan; spread these on the bottom.
Now the fun part, ladle the sponge mixture onto the apple slices. Ensure that the sponge mixture covers the apple slices.
7
Put the baking tray on the middle shelf of the oven, which has been preheated at 180 degrees.
Note to self: Next time, comb hair and slap some lippy and foundation on. lol
To check that it is cooked insert a knife all the way through. When knife is pulled out, it should come out clean without a trace of still “raw” sponge mix. The above was definitely cooked!
The pudding can be served with double cream, custard or even ice-cream. But this was a treat for my beloved, I made a strawberry sauce from one of the ready to make sachet of blancmange. It was better than custard actually.
Well Peter appreciated my effort, I think too much as he ended up having indigestion. Poor love! 🙂 (Not from my cooking; he ate too much! Two of his favourite in one plate: Blancmange and Eve’s Pudding!!!)
Peter’s