Eve's Pudding
Eve's Pudding is a steamed apple and currant pudding with lemon and nutmeg, adapted from a recipe in Henry Hartshorne's The Household Cyclopedia. Breadcrumbs stand in for most of the flour, which gives a moist, dense crumb that holds the chopped apple and dried fruit. Lemon zest and juice keep the suet-rich mixture from tasting heavy. It cooks for three hours with little attention, and suits a cold evening with hot custard.
Instructions
Roughly chop the apples. Put the breadcrumbs, apples, currants, suet or butter, sugar, eggs, nutmeg, and the zest and juice of both lemons into a large bowl.
Mix until everything is just combined. Stop as soon as no dry crumbs remain, because overworking the mixture makes the pudding heavy.
Butter the inside of your mould, then sprinkle in a little flour and tip out any excess so the surface is lightly coated.
Spoon the mixture into the mould and level the top. Lay a piece of baking paper over the surface.
Cover the mould with a cloth and tie it firmly in place so no water can get in during cooking.
Boil or steam the pudding for 3 hours. Keep an eye on the water level if you are steaming, and top it up with hot water when needed.
Serve the pudding hot, with custard or a wine sauce.
Make it personal.
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