19th Century: Eve’s Pudding

Preparation info
  • Makes enough for an

    18–20 cm

    cake tin or pie dish
    • Difficulty


Appears in
Pride and Pudding: The History of British Puddings, Savoury and Sweet

By Regula Ysewijn

Published 2016

  • About

When mentioning Eve’s pudding I immediately think of apples, and indeed the earliest recipe does contain apples, as does the modern pudding. But in the mid-nineteenth century other fruits were used as well and the pudding is called a soufflé pudding. The recipe below, and those in later books, requires the cook to boil the pudding and there are no visible layers, but the version we know today is made with a layer of chopped apples and a layer of sponge cake. This is a completely different p