Best 7 Eves Pudding Recipes

EVE'S PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
• In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.

EVE'S PUDDING

Steps:

• Preheat the oven to 180 C/350 F/160 FAN/Gas 4
• Using an electric mixer or wooden spoon, cream the butter and caster sugar together in a bowl until pale and well combined.
• Whisk the eggs together with the vanilla extract and add gradually to the mixture, beating well.
• Stir together the ground almonds, flour and baking powder.
• Fold the flour mix into the egg mixture with a metal spoon.
• Peel and core the apples. Cut each quarter into 3 or 4 slices and place into a bowl with the lemon juice.
• Stir in the cornflour, cinnamon and dark brown sugar.
• Transfer the apple mixture to the pie dish.
• Spread the sponge mixture over the apples and sprinkle with the flaked almonds.
• Bake for 40 - 45 minutes until well risen and golden brown.

EVE'S PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.
• Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping.
• For the topping, cream together the butter and caster sugar until fluffy and light.
• Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.
• Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.

TRADITIONAL EVE'S PUDDING

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the filling, place the apples, butter, sugar and lemon juice and zest in a saucepan with a little water and cook gently until the apples have softened.
• Put the apple mixture in the bottom of a pie dish, packing the apples down to provide a firm base for the topping (this helps it rise evenly during baking).
• For the topping, sieve the flour together with a pinch of salt and the baking powder. In a separate bowl, cream together the butter and sugar, beat in the egg and then lightly fold in the flour. Add a little milk if the mixture is too stiff.
• Pour the mixture on top of the apples and bake in the oven for 45-55 minutes or until the top is golden-brown and cooked through.

CHOCOLATE EVES PUDDING.

Steps:

• Slice the apples finely.
• Grease a 1 pint fireproof dish and place half the apples in it. Add the sugar and cloves then place the remainder of the apples on top.
• Cream the butter and sugar together then add the beaten egg a little at a time. Add the sifted flour to this mixture and mix well.
• Grate as much of a good quality chocolate bar as you wish into the mixture and mix well again.
• Spread over apples and bake until the sponge is firm and lightly browned.
• Serve directly from the dish and enjoy! If you're not serving it to the kids, you may wish to substitute the chocolate for chocolate liqueur.
• How much you use is again, entirely up to you!

EVE'S PUDDING

Steps:

• Preheat the oven to 350 degrees.
• Melt 4 tablespoons of butter with the brown sugar, and pour into a 10-inch round cake pan. Coat the bottom of the pan evenly with the mixture. Quarter the plums and arrange them neatly to cover the bottom of the pan.
• Cream the remaining butter with the sugar until pale and fluffy. Add the vanilla extract, and beat in the egg yolks one at a time.
• Sift together the flour, baking powder and salt, and add them to the batter alternately with the milk, beginning and ending with the dry ingredients. Whisk the egg whites until they hold a slight shape. Fold the egg whites into the batter a third at a time until incorporated. Pour the batter into the prepared pan, and spread it evenly over the plums. Bake for 45 to 55 minutes, until the top is browned and a cake tester inserted in the center comes out clean. Let the cake cool for 20 minutes, and then turn over onto a cake plate. Serve with whipped cream.

EVES PUDDING

Steps:

• mix dry ingredients with the egg and margarine and mix until creamy.
• Peel apple and chop into thin pieces.
• Pour in half the mix and place half fruit on top.
• Cover fruit with sugar and add the rest of fruit and mix.
• Put in oven for twenty to thirty mins or gas mark 5 bake until golden brown.
• You can check with chopstick if any mix clings to chopstick it's not ready check again in about 5 minutes.
• Enjoy!