{"id":121966,"date":"2025-03-09T11:01:36","date_gmt":"2025-03-09T11:01:36","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/eves-pudding-izy-hossack\/"},"modified":"2025-03-09T11:01:36","modified_gmt":"2025-03-09T11:01:36","slug":"eves-pudding-izy-hossack","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=121966","title":{"rendered":"Eve’s Pudding – Izy Hossack"},"content":{"rendered":"


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This recipe for Mother Eve\u2019s pudding is so lovely for a cool autumn evening when you want something comforting & sweet to serve up to your friends or family. This fruity pudding is extremely good served warm, and even better if you\u2019ve got some custard to go with it!<\/p>\n

You can switch out the apples for other seasonal fruits (rhubarb is a great one to try) depending on what you have to hand. You can also change the flavouring \u2013 this version uses grated lemon zest in the apples but it can be delicious to add clove, cinnamon, ginger or orange zest instead.<\/p>\n

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\"A\"A <\/source><\/picture><\/figure>\n<\/div>\n

Other apple recipes:<\/h2>\n
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\"Eve's\"Eve's <\/source><\/picture><\/div>\n
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Stewed apples:<\/h4>\n
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  • 675<\/span> g<\/span> (around 2 large) cooking apples (i.e. Bramleys) <\/span> you could also use a tart eating apple like a Granny Smith.<\/span><\/li>\n
  • 50<\/span> g<\/span> sugar (caster\/granulated\/light brown)<\/span> I used demerara<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> water<\/span><\/li>\n
  • 1<\/span> lemon, zest finely grated<\/span><\/li>\n<\/ul>\n<\/div>\n
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    Cake batter:<\/h4>\n
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    • 125<\/span> g<\/span> unsalted butter or margarine, softened<\/span> (plus 1 tbsp for greasing)<\/span><\/li>\n
    • 100<\/span> g<\/span> caster sugar, granulated sugar or light brown sugar<\/span><\/li>\n
    • 2<\/span> medium<\/span> eggs<\/span><\/li>\n
    • 50<\/span> g<\/span> natural yogurt<\/span><\/li>\n
    • 125<\/span> g<\/span> self-raising flour<\/span> see notes if you want to use plain flour + baking powder instead<\/span><\/li>\n
    • 1<\/span> pinch<\/span> salt<\/span><\/li>\n
    • 30<\/span> g<\/span> ground almonds<\/span> optional<\/span><\/li>\n<\/ul>\n<\/div>\n
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      To sprinkle<\/h4>\n
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      • 1<\/span> tbsp<\/span> caster sugar, granulated sugar or demerara sugar<\/span> optional<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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        For the stewed apples:<\/h4>\n
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          Peel, core and thinly slice the apples. I like to slice the apples into a variety of sizes so that you get some which break down more and some which retain more texture. <\/span><\/p>\n

          675 g (around 2 large) cooking apples (i.e. Bramleys)<\/span><\/p>\n<\/li>\n

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          Place the sliced apples, sugar, water and lemon zest into a medium pot. Cover with a lid and place over a medium-low heat on the stove. Cook for 5 minutes, removing the lid occasionally to stir. Remove the lid and cook for a further 2-5 minutes, stirring occasionally, until the apples are tender and some have broken down into a saucey consistency. <\/span><\/p>\n

          50 g sugar (caster\/granulated\/light brown), <\/span>1 tbsp water, <\/span>1 lemon, zest finely grated<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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          Butter the dish & preheat the oven:<\/h4>\n
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            Preheat the oven to 180\u00b0C fan. Take an ovenproof dish with a roughly 1 litre (2 pint) capacity and add roughly 1 tbsp of butter to it. Place the dish into the oven for 2 minutes so the butter can melt. Use a pastry brush to spread the butter around the base and up the sides of the dish. <\/span><\/p>\n<\/li>\n

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            Tip the cooked apples into the buttered dish and spread out into an even layer. Allow to cool for around 10 minutes as you make the batter. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n

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            Make the cake batter:<\/h4>\n
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              In a medium bowl, cream together the butter and sugar until smooth and light. Mix in the eggs one at a time \u2013 the mix may look curdled, this is okay! Mix in the yogurt.<\/span><\/p>\n

              125 g unsalted butter or margarine, softened, <\/span>100 g caster sugar, granulated sugar or light brown sugar, <\/span>2 medium eggs, <\/span>50 g natural yogurt<\/span><\/p>\n<\/li>\n

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              Add the flour, salt and ground almonds (if using) and stir together until no floury patches remain. Spread the batter over the cooled apples in the dish. <\/span><\/p>\n

              125 g self-raising flour, <\/span>1 pinch salt, <\/span>30 g ground almonds<\/span><\/p>\n<\/li>\n

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              Sprinkle with the extra sugar, if using, then bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. <\/span><\/p>\n

              1 tbsp caster sugar, granulated sugar or demerara sugar<\/span><\/p>\n<\/li>\n

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              Allow to cool for 10 minutes before serving warm with custard\/cream\/creme fraiche, if you like!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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              \"YouTube\"YouTube<\/div>\n<\/div>\n