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Irish Eve's Pudding Recipe

Eve’s Pudding is named for the Eve mentioned in the Bible, and is a reference to her being tempted by the serpent and eating the apple that forever changed mankind. The pudding has been eaten throughout the British Isles (Great Britain, Ireland, and numerous small islands) since the early 1800’s, and according to Wikipedia the first mention in a cookbook was in 1823. Numerous varieties of apples grow easily in this region of the world, and in this delicious pudding they are placed in the bottom of a baking dish and topped with a spongy, cake-like topping. Irish Eve’s Pudding, although very similar to the one served in Great Britain, is often topped with either a custard sauce or whipped cream that has been flavored with Irish Whiskey. For some reason this small addition elevates the pudding to new heights, so this is a perfect dessert to serve to company and on holidays like St. Patrick’s Day.
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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.

8 Servings

1/2 cup butter, divided
1/2 cup plus 1 tablespoon sugar
1 egg
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
  1. Preheat oven to 375°.

  2. Butter 8 6-ounce ramekins.

  3. Cream 6 tablespoons of the butter with the sugar; add the egg and beat until light.

  4. Stir in the flour, baking powder, salt, and milk until smooth.

  5. Toss the apples with the lemon juice and divide them between the prepared ramekins; top with the batter.

  6. Melt the remaining 2 tablespoons butter; drizzle a little on the top of each ramekin.

  7. 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.

  8. Whip the cream with the powdered sugar until stiff peaks form; stir in the whiskey.

  9. 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%



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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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