Eve’s Pudding
Adapted from “Mrs. Lincoln’s Boston Cook Book” of 1884.
  • 1cup sugar
  • ½ tsp. grated nutmeg
  • ½ tsp. cinnamon
  • ½ tsp. lemon rind grated
  • 1/8tsp. salt
  • cups dry unseasoned bread crumbs
  • ½cup salted buttermelted
  • 3 egg yolksbeaten
  • 1Tbsp. lemon juice
  • 1cup applepeeled, cored, and coarsely chopped (about 1 medium apple)
  • 1cup currants
  • 3 egg whites
  1. Butter a 6-cup capacity pudding mold or baking dish. Mix the sugar with the spices, lemon rind, and salt. In a large bowl, stir the bread crumbs and the melted butter. Stir in the sugar mixture. When cool, add the egg yolks and lemon juice and mix well.
  2. Position a rack in your big steaming kettle and add water up to the top of the rack. An upside-down ramekin can serve as a rack. Start the water boiling.
  3. Stir the chopped apple into the batter. In a separate bowl, beat the egg whites until stiff peaks form. Fold one third of the egg whites into the apple batter with a rubber spatula, then gently fold in the rest of the egg white.
  4. Pour the batter into the pudding mold or baking dish, screw on the lid, or cover tightly with aluminum foil (shiny side out), and place on the rack inside the steaming kettle. (You want to prevent the steam that condenses on the inside of the lid from falling into the pudding and making a soggy mess.).
  5. Cover the steaming kettle with a lid and reduce the heat to maintain a simmer. Simmer for 3 hours. Allow the pudding to cool for a few minutes, then unmold on a plate. Serve with whipped cream or vanilla ice cream.

Merry Post

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