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Eve's Pud with White Chocolate Custard

My mum used to make Eve's Pud for dessert all the time. We used to tease her all the time for her lack of inventiveness. It was this, Lemon Meringue Pie and Pear Belle Helene (think this was a makey uppey dessert :-)) on rotation. In hindsight, we were very ungrateful and privileged. It's only when you get to adulthood that you realise what a good thing you had. I was feeling a bit nostalgic and decided to give it a whirl for after Sunday dinner. Just like old times. The white chocolate custard is my little addition to the recipe. I could drink that stuff. It's to die for.

4 serves

Eve's Pud ingredients

50g butter

50g castor sugar

1 egg

75g of flour

1/2 level tsp of baking powder

3 granny smith apples, peeled, cored and cut into slices

3 tbsp. maple syrup

1/2 tsp. allspice

Custard Ingredients

100ml of thickened cream

350ml of milk

2 large egg yolks

1 1/2 tbsp. of corn flour

50g caster sugar

1 tsp. vanilla essence

60g of white chocolate, cubed ( I used 4 mini milky bars chopped)


  1. Preheat your oven to 200 degrees Celsius and grease your baking tin.

  2. Layer your apple slices into your baking tin along with the maple syrup and allspice.

  3. In a large bowl beat your butter and sugar until it's light and creamy.

  4. In a separate bowl, whisk your egg and vanilla.

  5. Fold the eggs and vanilla mixture into the butter and sugar.

  6. Sieve in the flour and baking powder into the same bowl and fold through until everything is combined.

  7. Spoon the sponge mixture over the apples.

  8. Bake in the oven for 30 minutes or until golden brown. You can test it by prodding the middle with a skewer, if it comes out clean, it's good to go.

  9. While your pudding is in the oven, you can get on with making the custard.

  10. In a sauce, add your milk, cream, sugar and chocolate and bring it close to boiling

  11. In a heat-proof bowl, add the egg yolks, corn flour and vanilla. Whisk together.

12. Remove the milk from the heat and gradually pour into the egg mixture.

13. Once combined, pour the custard back into the saucepan and put it back on a low heat.

14. Stir the custard continuously until thickened.

Plate up and dig in.

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