I knew I loved this dish long before I knew it was called Eve’s Pudding. Many moons ago, my primary school used to serve this on really rare occasions. I don’t remember much about my school dinners but I do recall just loving this – it was the sweetest of all the desserts. Those dinner ladies certainly didn’t skimp on the added sugar! Most people would have this served with steaming hot custard (or maybe lumpy cold custard if that’s how your school serves it) but I’m strictly an ice-cream girl!
I had some fresh pineapple left over from the weekend so used that up too – it doesn’t need pre cooking, just cut into thinnish strips so it cooks evenly with the apples in the oven. I would have been tempted to add some coconut flavouring but I had none so cinnamon it was – I will try the coconut one day for the true tropical feel.
Eve’s pudding has changed over the years – It is now basically stewed apples with a Victoria Sponge on top but in the 1800′s when it was first recorded, the sponge mixture used breadcrumbs and egg. Ew! It then went onto incorporate suet – To give the dish it’s proper name we should be using ‘Mother Eve’s Pudding”. Raisins are rather popular to be included but I wanted to bring out more of the pineapple so omitted them.
Apple & Pineapple Eve’s Pudding
|Prep time||10 minutes|
|Cook time||45 minutes|
|Total time||55 minutes|
|Misc||Child Friendly, Pre-preparable, Serve Cold, Serve Hot|
- 3 Apples (I used Pink Lady) (Peeled and chopped into chunky slices)
- 100g Fresh Pineapple (Chopped into medium chunks)
- 1 teaspoon Ground Cinnamon
- 175g Caster Sugar
- 175g Butter
- 3 Medium Eggs
- 175g Self-Raising Flour
|Preheat the oven to 160C|
|Cook the apple in a medium pan with 2 tbsp water until just starting to soften - approx 3 minutes. Take off the heat and stir through the cinnamon.|
|Line the bottom of a medium oven dish with the pineapple and add the apple on top.|
|Using an electric mixer, cream together the butter and sugar until pale and fluffy.|
|Add the eggs, one at a time, scraping down the sides of the bowl after each addition.|
|Sift in the flour and combine using a figure of eight to keep the air in, until just mixed through|
|Pour on top of the fruit mixture and bake at 160C for 45-50 minutes - It should be golden and a skewer inserted should come out clean.|
|Perfect served hot with custard or eaten later served with ice-cream.|
It feels like ages since I did a Bake of the Week roundup – Great to see so many entries once again.
My featured Bake of the Week is this wonderful Light Sponge Cake with yogurt and raspberries from My Little Italian Kitchen – There are so many fruity bakes around at the moment. Soft fruits are definitely in abundance! I love how much creamy innards there are in this bake – Alida has definitely not scrimped on her offerings.
I’ve done a round up of the many fruity bakes entered into last week’s Bake of the Week …
1. Celebrating National Cherry Day we had Eileen from ET Speaks From Home with these really cute Cherry & Chocolate Chip Muffins
2. One of the best flavour combinations and presented so perfectly in tray bake form from Jenny at Mummy Mishaps, White Chocolate & Raspberry Traybake
3. I have GOT to try these Raspberry & Cointreau Tarts – Just a genius combination from The Lass in the Apron.
4. Beautifully presented – Who could resist Kirsty from Hijacked By Twins’ Chocolate & Apricot Cream Cakes?
5. I’ve never seen Blackcurrant Focaccia before but will definitely be trying this recipe from Baking Queen 74.
6. Another wonderful combination of Peach & Streusel Traybake from Tales from the Kitchen Shed.
7. Fiona from Coombe Mill sacrificed her Gin & Tonic Lemons for this dazzling Lemon Drizzle Cake – We appreciate it!
There were yet more non-fruit delicious bakes this past week too ..
8. It may be simple but its still mouthwateringly appealing! Tomato & Mozzarella Tart from Julie’s Family Kitchen.
9. Like most households containing children, our has its fair share of loom bands so I did chuckle when I saw Garden, Tea, Cakes and Me’s Loom Band Cake – Its a piñata cake too – genius!
10. And let’s not forget, the relatively healthy with Anne’s Kitchen’s Coconut Brownie Cake – I NEED to get my teeth into those chunks of coconut!
The link for this week’s Bake of the Week is now open! I’m being helped in the kitchen for the next few weeks by my children – I’m bearing up! The link to add the badge to your post is here …
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
I’m joining in this week with a few links … A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesdays, Otilia Stocks Foodie Fridays and of course, Lucy’s Cook, Blog, Share.Bangers & Mash’s Spice Trail – where they are celebrating Summer Spice – I’m entering my Tropical bake as its as summery as I get!