Sunday, 25 September 2016


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.


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)

  • 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)


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!