Eve’s Pudding (Hartshorne)

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.

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 (Hartshorne)

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Procedure

  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.

External links

  • Watch English Heritage’s How to Make Eve’s Pudding – The Victorian Way

References

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.