Eve's Pudding

Cake and apple mixtures
Ready to go in the oven

Originally from: Traditional British Cooking, the Best-Ever Cook's Collection, consultant editor Hilaire Walden.

Serves: 4

Note: for a gluten free version, use gluten-free plain flour and add 1 tsp of bicarbonate of soda.



  1. Pre-heat oven to 170 C.
  2. Beat together the butter and caster sugar until light and fluffy.
  3. Gradually add the eggs while beating further.
  4. Fold in the grated lemon rind, flour and ground almonds.
  5. In a separate bowl, mix together the brown sugar, sliced apple and lemon juice.
  6. For the "inna ramekin" version only, simmer the apple mixture in a saucepan for about 15 minutes.
  7. Grease your receptacle(s): either an oven-proof dish or four ramekins.
  8. Put the apple mixture in the bottom of your receptacle(s).
  9. Add the cake mixture on top.
  10. Add a sprinkling of flaked almonds.
  11. Bake for 50 minutes on the bottom shelf of the oven; for the "inna ramekin" version, place the ramekins on a baking tray and bake for only 40 minutes.
  12. When done a knife inserted into the mixture should come out with any goo being clear.
  13. Serve with single cream.

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