Cookbook:Eve's Pudding (Hartshorne)

| Desserts

Eve's Pudding is a rich, fruity dessert served in the evening. This recipe is an interpreted method from the original recipe in Henry Hartshorne's The Household Cyclopedia.

Ingredients

 * 200 g (7.1 oz / 3 cups) fine breadcrumbs
 * 200 g (7.1 oz / 2 ea.) apples, roughly chopped
 * 200 g (7.1 oz / 2 cups) dried currants (raisins)
 * 200 g (7.1 oz) suet or butter
 * 170 g (6 oz / ¾ cup) white granulated sugar
 * 4 standard (200 g) eggs
 * 2 teaspoons ground nutmeg
 * 2 lemons, zested and juiced
 * Flour, extra
 * Butter

Procedure

 * 1) Add your ingredients into a bowl, mixing until combined but not overworking your mixture.
 * 2) Butter your mould of choice, and sprinkle a little flour inside.
 * 3) Place your mixture into your mould, and place a piece of baking paper on top.
 * 4) Cover with a cloth, and tie to secure.
 * 5) Boil or steam your mixture for 3 hours.
 * 6) Serve hot with custard or a wine sauce.