Irish Eve’s Pudding is easy enough to make that it can be assembled and baked anytime, even on a weeknight. While this version is made in individual ramekins, it can also be made in a 2-quart shallow baking dish; baking time will be slightly longer.
1/2 cup butter, divided
1/2 cup plus 1 tablespoon sugar
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons milk
4 large Bramley or Granny Smith apples, peeled, cored, and chopped
1/4 cup freshly squeezed lemon juice
1 cup heavy whipping cream
1/4 cup powdered sugar
2 tablespoons Irish whiskey
1 tablespoon toasted sliced almonds
- Preheat oven to 375°.
- Butter 8 6-ounce ramekins.
- Cream 6 tablespoons of the butter with the sugar; add the egg and beat until light.
- Stir in the flour, baking powder, salt, and milk until smooth.
- Toss the apples with the lemon juice and divide them between the prepared ramekins; top with the batter.
- Melt the remaining 2 tablespoons butter; drizzle a little on the top of each ramekin.
- Bake about 30 minutes or until the puddings are lightly browned; remove from the oven and let sit on a cooling rack for a few minutes.
- Whip the cream with the powdered sugar until stiff peaks form; stir in the whiskey.
- To serve, top each of the ramekins with a scoop of whipped cream and sprinkle with the almonds.
Amount Per Serving
Calories 425 Calories from Fat 220
Percent Total Calories From: Fat 52% Protein 3% Carb. 43%
Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 14 g
Cholesterol 99 mg
Sodium 350 mg
Total Carbohydrate 45 g
Dietary Fiber 2 g
Sugars 13 g
Protein 4 g
Vitamin A 19% Vitamin C 16% Calcium 0% Iron 3%