MOST people will have forgotten about Eve's pudding, so here's a little reminder of what you are missing out on!
The name of course comes from the Biblical story of Adam and Eve, when Eve tempted Adam with the apple: it could just as been called apple sponge cake.
Eve's pudding is very similar to the Victoria sponge cake and is sometimes called Mothers Eve's pudding, but it is consumed like a pudding and considered as such.
Basically it’s a sponge mixture with caramelised apples at the bottom of the dish.
It’s a very easy dessert to make, but oh so delicious, the ultimate comfort food for you to serve up this time of year.
There are a few things to point out, because some of the recipes are more fussy and complicated than others.
In my opinion, Eve's pudding really is a recipe to keep simple as possible – I recommend that you make the sponge mixture first and then prepare the apples, so they have less time out of the oven when they could start to go brown.
We have an abundance of wonderful apples in the shops of all varieties this time of year with my choice being the good old trusted big green Bramley apple. But any dessert or cooking apple will do, so it’s great way to use up apples from the fruit bowl.
Some recipes call for stewing the apples to a pulp, but personally I like my apples to have a bite and crunch to them.
So, like the apple crumble recipe I published this time last year which is still one of my most favourite winter puddings, I would put the apples in raw and cook them with the sponge on top.
You could also add a little mixed spices or a handful of sultanas to the apples, which will make the pudding absolutely delicious.
My primary school used to serve up Eve's pudding on rare occasions, I do recall, and the dinnerladies certainly didn't skimp on the jug of lukewarm lumpy custard, so custard is almost a requirement to top off this wonderful and simple warming pudding.
It can be eaten hot or sliced up when cold then bask in glory with a nice cup of tea on a soup-and-pudding day!