Eve's pudding

Eve's pudding
A home made Eve's pudding
Type	Pudding
Place of origin	United Kingdom
Main ingredients	Victoria sponge cake, apples
Cookbook: Eve's pudding Media: Eve's pudding

Eve's pudding, also known as Mother Eve's pudding, is a type of traditional British pudding now made from apples and Victoria sponge cake mixture. The apples are allowed to stew at the bottom of the baking dish while the cake mixture cooks on top. The name is a reference to the biblical Eve.^[1] It is a simplified version of Duke of Cumberland's pudding. The earliest known version dates from 1824, predating baking powder, and therefore uses grated bread and shredded suet.^[2]

References

↑ Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 292–. ISBN 978-0-19-104072-6.
↑ Maria Eliza Ketelby Rundell (1824). A New System of Domestic Cookery: Formed Upon Principles of Economy and Adapted to the Use of Private Families. J. Murray.

English cuisine

Periods

Roman times

Dishes	Sausages

Middle Ages

Exemplars	The Forme of Cury (c. 1390)

Dishes	Apple pie Bacon Banbury cake Cheesecake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie Pottage

16th century

Exemplars	Thomas Dawson (The Good Huswifes Jewell, 1585)

Dishes	Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly)

17th century

Exemplars	Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) John Evelyn (Acetaria a Discourse of Sallets 1699) Sir Kenelm Digby (The Closet Opened 1699)

Dishes	Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea

18th century

Exemplars	Mary Kettilby (A Collection of above Three Hundred Receipts 1714) John Nott (The Cooks and Confectioners Dictionary, 1723) Eliza Smith (The Compleat Housewife 1727) Hannah Glasse (The Art of Cookery made Plain and Easy 1747) Elizabeth Raffald (The Experienced English Housekeeper 1769) Richard Briggs (The English Art of Cookery 1788) William Augustus Henderson (The Housekeeper's Instructor 1790?)

Dishes	Bread and butter pudding Christmas pudding Chutney Cottage or Shepherd's pie Eccles cake Jellied eels Jugged hare Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle (with jelly) Welsh rabbit Yorkshire pudding

19th century

Exemplars	Mrs Rundell (A New System of Domestic Cookery 1806) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs Beeton's Book of Household Management 1861)

Dishes	Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve's pudding Jam roly-poly Lardy cake Madeira cake Summer pudding Worcestershire sauce

20th century

Exemplars	Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry & Rosemary Hume (The Constance Spry Cookery Book 1956) Marguerite Patten (Everyday Cook Book in Colour 1968) Jane Grigson (Vegetable Book 1978) Delia Smith (How to Cheat at Cooking 1971) Rick Stein (English Seafood Cookery 1988) Nigel Slater (Real Fast Food 1992, Kitchen Diaries 2005) Keith Floyd (Floyd on Britain and Ireland 1988) Marco Pierre White (White Heat 1990) Nigella Lawson (How to Eat 1998) Jamie Oliver (The Naked Chef 1999) Fergus Henderson (Nose to Tail Eating, 1999) Gordon Ramsay Gary Rhodes (New British Classics 1999)

Dishes	Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Crumble Knickerbocker glory Ploughman's lunch Salad cream

21st century

Exemplars	Michel Roux Jr. (Le Gavroche) Hugh Fearnley-Whittingstall (River Cottage) Antony Worrall Thompson (GI Diet 2005) Heston Blumenthal (The Fat Duck) Mary Berry (Baking Bible 2009) Clarissa Dickson Wright (A History of English Food 2011)

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