Best Eve 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 oven to 350 degrees. Butter an 8 1/2-inch square baking dish; set aside. Whisk flour, baking powder, and 1/2 teaspoon salt in a medium bowl; set aside.
• Put apples, 1/4 cup sugar, the lemon juice, cinnamon, and a pinch of salt into a large bowl; toss to combine. Transfer to prepared baking dish, and sprinkle 2 tablespoons water over top; set aside.
• Put butter and 6 tablespoons sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Add eggs, one at a time, mixing after each addition. Mix in vanilla. Reduce speed to low. Add flour mixture, alternating with milk. Mix until combined.
• Spread batter over apples, and sprinkle with remaining 2 tablespoons sugar. Bake until batter is cooked through and juices are bubbling, about 40 minutes. Let cool on a wire rack 15 minutes. Spoon into dishes; serve drizzled with cream.

EVE'S BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• In a large mixing bowl, combine the apples, bread crumbs and sugar. Add currants, nutmeg and cinnamon; mix well. Add the eggs; stir gently to combine. Pour into the prepared casserole dish.
• Bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.

EVE PUDDING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and nutmeg; add to creamed mixture. Fold in apples and dates. , Transfer to a well-greased 8-cup pudding mold; cover. Place mold on a rack in a deep pot; add 1 in. of hot water to pot. , Bring to a gentle boil; cover and steam for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean, adding more water as needed. Remove mold from pot; let stand for 10 minutes., In a small heavy saucepan, combine the eggs, sugar and butter. Heat over low heat, whisking constantly, until mixture thickens and reaches 160°, about 4 minutes. Remove from the heat; cool to room temperature., In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into egg mixture., Unmold pudding onto a serving plate; cut into wedges. Serve with sauce.

EVE'S APPLE BREAD PUDDING

Steps:

• In a small dish, soak the raisins in wine for 20 to 30 minutes.
• Saute the apples in about 3 tablespoons butter, tossing from time to time, until tender, about 20 to 30 minutes.
• Toast the breadcrumbs in the remaining butter (adding more butter if necessary) over very low heat, stirring regularly, until they are uniformly golden and crisp.
• Spread the crumbs in the bottom of a lightly buttered 8"x12" baking dish. Arrange the apples on the bed of crumbs. Drain the raisins and sprinkle on top of the applies. Sprinkle cinnamon lightly over all.
• Whisk together the milk, 2 eggs, 1/3 c. sugar, and salt, and pour slowly over the apples. Bake at 325 degrees for about 30 minutes.
• For the sauce, whisk together the last four ingredients in the top of a double boiler. Cook over simmering water, whisking constantly, until thickened.
• Serve warm, topping each individual serving with a spoonful or two of the sauce. Add a dollop of whipped cream if desired.

LITHUANIAN CRANBERRY PUDDING FOR CHRISTMAS EVE

Steps:

• Transfer cranberries into a pot.
• Pour in enough water to cover, add cinnamon sticks and whole cloves.
• Heat until cranberries begin to break up.
• Remove from heat, press mixture through a food mill.
• There should be about 4 cups [1 L] of juice and pulp.
• Chill a little of cranberry juice and mix sugar into remaining cranberry mixture.
• Dissolve potato starch into chilled cranberry juice and add to pulp and juice mixture.
• Return juice and pulp to pot.
• Bring to a gentle boil stirring constantly; heat until the mixture becomes clear.
• Pour hot pudding into individual glass bowls.
• Refrigerate until set before serving.

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.