Mother Eve Pudding by Janet

Mother Eve Pudding                                                   

Norah Margaret Mortyn



1 ½ cups plain flour

Pinch salt

1 teaspoon soda

1 teaspoon mixed spice

1 teaspoon cinnamon

1 cup sugar

1 cup raisins

3 eggs

125 g melted butter

3 large cooking apples, peeled cored and sliced


Sift flour, soda and spices. Mix all dry ingredients together; add beaten eggs, melted butter, lastly finely sliced apples. The mixture seems to be “full” of apples but these will settle into the pudding as it cooks. Spoon mixture into a steam pudding bowl, seal and boil for 4 hours.


Serve warm with fresh cream.

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