How to Make Eve’s Pudding – The Victorian Way

Buy your copy of our ’Victorian Way’ cookery book here: In Mrs Crocombe’s time, Eve’s Pudding was a mixture of breadcrumbs, eggs and fruit and sometimes suet. This simple pudding requires little preparation and so makes a suitable treat for the servants’ table as well as for the household. Today Mrs Crocombe is preparing an Eve’s Pudding for the upper servants, with a dash of brandy and served with custard. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: INGREDIENTS (Serves 4–6 people) Roughly 2 apples (170g) 170g breadcrumbs 170g raisins 2 eggs 1 tbsp brandy 100–140ml milk Butter and flour Wine sauce or custard to serve METHOD Core, peel and grate the apples and mix together with all the other ingredients except the brandy and milk. Then add the brandy (optional) and enough of the milk to form a stiff batter. Butter the pudding basin and pour in the batter. Top with a wetted and floured pudding cloth tied tightly around the basin, or use a disc of buttered baking parchment and a sheet of foil. Leave a pleat so that the pudding can expand. Boil or steam for 3 hours. If boiling, the water should reach three-quarters of the way up the basin. Don’t allow it to boil dry or your basin may crack. Turn out onto a plate and serve with wine sauce or custard and extra sugar in a sprinkler alongside. SUBSCRIBE TO OUR YOUTUBE CHANNEL: FIND A PLACE TO VISIT: LIKE US ON FACEBOOK: FOLLOW US ON TWITTER: FOLLOW US ON INSTAGRAM: