Eve’s pudding. Recipe and photos by Regula Ysewijn, taken from “Pride and Pudding” (Guido Tommasi Editore).
ANDVE’S PUDDING
Ingrediants:
3 table apples, for example bramley
50 g Corinth raisins
1 tablespoon of light brown sugar
200 g butter
2 teaspoons of finely chopped lemon zest
50 g light brown sugar
4 eggs
200 g fresh breadcrumbs
Method
Preheat the oven to 180 ° C. Peel the apples, remove the core and cut the pulp into large but elegant pieces. Generously butter the pie pan or pan and add the apples, raisins and sugar.
Prepare the dough working the butter into a cream in a bowl with the lemon zest and the extra sugar, add one egg at a timestirring constantly, then gradually add the breadcrumbs.
When it is well blended, pour or spread the mixture over the apples with a spoon uniformly.
Bake on the center shelf of the oven for 50-60 minutesuntil the pudding is golden brown. Serve with clotted cream, custard or vanilla ice cream.
Castle pudding. Recipe and photos by Regula Ysewijn, taken from “Pride and Pudding” (Guido Tommasi Editore).
CASTLE PUDDING
Ingredients x 8:
butter, for buttering
200 g softened butter
200 g raw sugar
4 eggs
200 g self-raising flour
the zest of 1 small lemon
a jar of lemon curd
the zest of 1/2 small orange
thin orange washers
sugar, for sprinkling
Method
Preheat the oven to 180 ° C. Prepare individual mini molds for pudding by greasing them generously, then cut some parchment paper discs suitable for the base of each mold and press them inside.
Using a food processor with a whiskbeat the butter with the sugar until the mixture is light and creamy: this is an important step, so beat well. Grate the lemon or orange zest in it according to the aroma you prefer.
Begin adding one egg at a time, whisking until each one is completely incorporated. Finally, add the flour and mix well.
Put a teaspoon of lemon curd or a thin slice of orange sprinkled with sugar in each mold, before adding the dough. Divide it between the molds until they are about two-thirds full.
Put the puddings in a deep pan. Carefully pour hot water into the pan up to halfway up the sides of the molds, then cover the pan with aluminum foil and cook on the central shelf of the oven for 50 minutes.
Let it cool down the puddings in the molds. When ready to serve, remove the puddings from the molds with the tip of a knife and turn them out as you would a cake.
Serve with cream or ice cream.
“Pride and Pudding” by Regula Ysewijn (Guido Tommasi Editore).
Puddings that make history
The two recipes above are taken from Pride and Pudding by the Belgian photographer and food writer Regula Ysewijn (Guido Tommasi Editore). Here too, the gothic touch of her images and the proud study of gastronomic history are unmistakable. The result? Magnificent.
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