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    Dessert - Eve's Pudding

    Uploaded by

    Wendy Jackson
    The document provides recipes for Eve's pudding and classic custard sauce. The Eve's pudding recipe lists ingredients for the cooking apples filling and butter, sugar and flour topping, along with instructions to cook the apples, layer them in a dish, and top with the batter before baking. The classic custard sauce recipe lists milk, custard powder and sugar ingredients and instructions to make a smooth paste, boil the milk and sugar, and whisk into the paste while reheating.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Dessert - Eve's Pudding

    Uploaded by

    Wendy Jackson
    66 views1 page
    The document provides recipes for Eve's pudding and classic custard sauce. The Eve's pudding recipe lists ingredients for the cooking apples filling and butter, sugar and flour topping, along with instructions to cook the apples, layer them in a dish, and top with the batter before baking. The classic custard sauce recipe lists milk, custard powder and sugar ingredients and instructions to make a smooth paste, boil the milk and sugar, and whisk into the paste while reheating.

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    Dessert - Eve's Pudding custard baked and topped with jam and meringue

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    The document provides recipes for Eve's pudding and classic custard sauce. The Eve's pudding recipe lists ingredients for the cooking apples filling and butter, sugar and flour topping, along with instructions to cook the apples, layer them in a dish, and top with the batter before baking. The classic custard sauce recipe lists milk, custard powder and sugar ingredients and instructions to make a smooth paste, boil the milk and sugar, and whisk into the paste while reheating.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    66 views1 page

    Dessert - Eve's Pudding

    Uploaded by

    Wendy Jackson
    The document provides recipes for Eve's pudding and classic custard sauce. The Eve's pudding recipe lists ingredients for the cooking apples filling and butter, sugar and flour topping, along with instructions to cook the apples, layer them in a dish, and top with the batter before baking. The classic custard sauce recipe lists milk, custard powder and sugar ingredients and instructions to make a smooth paste, boil the milk and sugar, and whisk into the paste while reheating.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Eves pudding

    filling

    Cooking apples Lemon juice Water Butter Caster sugar


    topping

    500g 1tbsp 2tbsp 20g 2tbsp 75g 100g 100g 2 1tbsp

    Butter Caster sugar Self raising flour Eggs Boiling water


    Method 1. 2. 3. 4. 5. 6. 7. 8. 9.

    Preheat the oven to 180C/350/Gas 4. Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and water. Stir, cover and cook briskly for five minutes until the apples are soft. Add the butter and caster sugar and stir. Transfer to a 900ml/1 pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. 10. Add a spoonful of boiling water to the mix. 11. Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.

    Classic Custard Sauce Milk Custard Powder Milk Sugar


    Method 1. Mix together in a basin the first quantity of milk and the custard powder until it forms a smooth paste 2. Place the sugar and second quantity of milk in a pan and bring to the boil 3. Pour the boiling milk into the diluted custard powder whisking in quickly and thoroughly 4. Return the mixture to the pan and place on the stove to reboil, stirring continuously.

    100ml 60g 700ml 120g

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