Eves Pudding Recipe

How to make it

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• Preheat oven to 325 degrees.
• Lightly grease a 1-quart souffle dish.
• Layer apples in bottom and sprinkle with lemon juice and granulated sugar.
• Cream the butter with the sugerfine sugar and vanilla until pale and soft.
• Beat in the egg, adding a little of the flour to keep the mixture from cudling.
• Fold in the remaining flour.
• Spread the mixture lightly over the fruit.
• Bake 1 to 1-1/4 hours or until the pudding has risen and is set.
• Adapted from "Le Cordon Bleu: Dessert Techniques" by Laurent Duchene and Bridget Jones.
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• For and easier sweet, choose fruit pudding
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• Not everything in "Le Cordon Bleu Dessert Techniques" involves hours of effort. Eve's Pudding, a British apple dessert topped with a light sponge cake, is a quick and satisfying end to a meal.
• It can be eaten warm, at room temperature or chilled.
• If you don't keep self-rising flour, use this trick, courtestly of the White Lily Flour Co. of Knowxville, Tenn."
• To 1 cup all-purpose flour, add 1-1/2 teaspoons baking powder and 1/2 teaspoon of salt; mix well with a fork.
• Or, for the sponge, add 1-1/8 teaspoon baking powder and 3/8 teaspoon of salt to 3/4 cup flour.
• This is a snap if you have narrow spice-measuring spoons in your batterie de cuisine. These narrow stainless-steel spoons fit into spic jars nicely, and the set of five incluedes 1/8-, 1/4-, 1/2-, 3/4 and 1 teaspoon measures.
• Special cooking stores and catalogs have them.
• Eve's Pudding can be made with other fruits, using what is best at the moment.
• The authors suggest these variations:
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• Use sliced rhubarb and add 1 tablespoon of ground ginger to the sponge batter with the flour.
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• Skin and slice peaches; add a few drops of rosewater to the sponge mixture and sprinkle on some flaked almonds before baking.
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• Try dark, soft fruits such as blackberries and black currants, if you can find them, and all a few drops of lemon oil to the sponge.
• ---Carole L. Phillips