Sunday, 25 September 2016

EVE'S PUDDING from *BECOMING BELLE*

Eve's Pudding with Alpro Soya Custard
The finished Eve's Pudding
I am at the end of a rewrite of novel #4, Becoming Belle, and I have, as usual, got my heroine eating her way through the plot. Early in the novel, Belle's domineering mother (in an off-page moment of sweetness) makes an Eve's Pudding for Belle and her two sisters to enjoy while their parents are dining with the regiment. So, naturally, I had to make one and try it for myself :) It's research.

The cooking apples with lemon juice and sugar mixed in
I used Bramley apples because they're the best ones for this recipe. But, also, because when I was in England in August, doing final on-the-ground research for the book, we drove through the pretty village of Bramley in Surrey.
A fine Bramley (or 'Brailsford')
However, it turns out Bramley apples actually originated in Nottinghamshire and were named after a butcher called Matthew Bramley. But!!! The apple tree was planted by a girl called Mary Ann Brailsford - Mr Bramley bought the cottage and garden where she planted her tree. So, we should be making our Eve's Pud with Brailsfords, really :)

The apples with the batter poured on
After all that, I made the pudding today for my husband's birthday, we had it with custard, and it was delicious. The apples stew together and are nicely tart-sweet, and the flaked almonds give bite.



INGREDIENTS

Filling:
3 Bramley cooking apples (peeled, cored and thinly sliced)
75g brown sugar
1 tablespoon lemon juice

Sponge topping:
150g self-raising flour
75g butter or marg (room temp)
75g caster sugar
1 egg (beaten)
100ml milk
A handful of flaked almonds (optional)

METHOD:
  • Pre-heat oven to 180˚C
  • Grease an ovenproof dish.
  • Mix the Bramleys with the granulated sugar and lemon juice.
  • Spoon the apple mixture into the prepared dish.
  • In a bowl, beat together the flour, butter, caster sugar, egg and milk to a batter with a soft dropping consistency.
  • Spread this over the apples and sprinkle with the flaked almonds, if used.
  • Bake in a pre-heated oven at 180°C, bottom shelf, for 45 minutes or until sponge is golden brown.
(Cross-posted with The Hungry Veggie)

6 comments:

Siobhan Hutson said...

Yum! I'll be making this for sure. Thanks for sharing!

Nuala Ní Chonchúir said...

Great stuff, Siobhán. No doubt little Eve will approve :)

mary o'donnell said...

Slurp!!�� Real homey dessert!!

Nuala Ní Chonchúir said...

It tastes like childhood Sundays, Mary ��

iamagnat said...

Just made it (testing new oven, a novel excuse). Approval from R (hard to get when he cherishes memories of his Mammy's one). Oh and yummy from me too.

Nuala O'Connor said...

Excellent, Clodagh. I made it again on Sunday for visitors. It's become a staple around here. So easy, so yummy!