Saturday, 13 November 2010
Funny . . . the traditions we hang on to . . . like the apple being the forbidden fruit in the Garden of Eden . . . and Eve being responsible for the fall of mankind . . .
Oh well . . . it all makes for a scrumdiddly pudding.
Eve's Pudding was not something I had ever heard of before I came over here to live. One night the cook at the care home I worked at when I first came here made it for the residents one night . . . I never got to taste it, but the name intrigued me! It wasn't long before I was looking it up and finding out how to make it.
You can find my recipe for regular Eve's Pudding here. And, mighty tasty it is too!
This is a slight variation on that theme . . . you all know how I like to grab the ball and then run with it. I can never leave well enough alone. I've added some tasty cranberries to the mix. They give it a slight tartness and lots of colour.
Oh my but it's some delicious, and very seasonal. I alway buy up bags of cranberries when they hit the shops before Christmas, and then I throw them into the freezer so that I have these tasty little berries to use whenever the mood hits.
They're not just for sauce you know! (I think you can buy them in the freezer section of Waitrose as well. Not sure about the other shops) I love using them in tasty quick breads and they make a scrumptious pie too.
This is my favourite way of using them though . . . sweet and tart, topped with a moist sponge and then served up warm with lashings of warm custard. That's a must!!
*Cranberry Eves Pudding*
A slightly different version from the traditional Eve's Pudding. Easy Peazy, and oh so scrummy yummy! Lashings of warm custard are a given!
1 1/2 pounds cooking apples, peeled, quartered,
cored and cut into thick slices
4 ounces frozen cranberries
3 ounces of caster sugar (a scant 1/2 cup)
1 TBS water
4 ounces unsalted butter, at room temperature (1/2 cup)
4 ounces of caster sugar (a generous half cup)
2 large free range eggs
4 ounces self raising flour (a scant 1 cup)
2 TBS fresh orange juice
the grated zest of one small orange
Icing Sugar for dusting
Warm custard, or cream for serving
Preheat the oven to 180*C/350*F/ gas mark 4.
Place the apples and cranberries into a 2 1/2 pint baking dish, at least 2 inches deep. Sprinkle the caster sugar over top along with the water. Place into the heated oven and allow to cook for about ten minutes while you make the topping.
To make the topping measure all the ingredients into a bowl and then whisk together until smooth with an electric whisk. Remove the fruit from the oven and spread this batter evenly over top. Return to the oven and cook for 30 to 40 minutes until golden brown and the top springs back when lightly touched.
Dust with icing sugar and serve warm with custard or cream.
Note - You could also use Blackberries, in which case I would use lemon zest and juice in the cake batter instead of orange! Equally as scrumptious!!