Eve's Pudding from The Glasgow Cookery Book

While browsing through all my older, dusty cookbooks which I brought over to America 23 years ago…good Lord, has it been that long ?…I came across my Notre Dame High School cookery book. I then remembered that a dear neighbour of our family, had given me her copy which was published in the late 1920’s to early 1930's. It was simply named ‘The Glasgow Cookery Book’, and it was used primarily for ‘Students in Training as Teachers in Cookery’ at the Glasgow and West of Scotland College of Domestic Science, always affectionately nicknamed the 'dough school'. Are there any ‘Colleges of Domestic Science’ in the 21st Century ? Sadly I think not. The curriculum still exists, but is now part of Glasgow Caledonian University.


I took the best pic possible of one of the pages to let you see [if you can] the PRICES ! This was well before decimal currency and the price of the book was 3/6…that was 3 shillings and 6 pence, and the postage was 5d…5 pennies. 


While doing a little research and reminiscing, I happily discovered that The Glasgow Cookery Book is still a force to be reckoned with today. In recognition of it’s 100 year anniversary of the first publication, the newest printing rolled off the presses in 2010 for the current student generation and general public to enjoy and learn basic cooking techniques. The passion of the Alumni to pursue the publication of the 100 year anniversary edition, earned them the silver award for Alumni Marketing by the Heist Foundation. The book now has it’s own Facebook page [link above]….oh my, and aprons for sale, the times they are a changing!

The content of-course has been adapted for today’s kitchen, as it should be, considering the impractical and archaic advice of pre-WW11 publications. The recipe for Sheep’s Head Broth requires one sheep’s head and trotters. The cook is advised to ‘get a singed head and trotters, and get the former cut open by the butcher. Take out the brains and rub the head and feet well with them, and allow to lie all night….for serving…remove the flesh from the bones and place neatly on a dish. Skin the tongue and split it in two : place in the middle of the dish.’ What a treat !! Do I have your attention yet ? I know you are all drooling and eager to try out this recipe in your own kitchens, haha. Suffice it to say, the current anniversary edition, relegates recipes such as these to the Introduction due to ‘changes in health and safety laws’ and ‘shifting public taste’. Thank you Lord ! For the most part, the book continues to offer basic skills for any kitchen, and the recipes that remain are tried and true.
Here is one for “Eve’s Pudding’, a dessert of my childhood. What a comforting treat it is, especially slathered in warm custard ! Vanilla ice cream on top is another favourite pairing. 

Eve’s Pudding

Ingredients

8oz Peeled, sliced Apples

2oz Sugar [regular]

1 or 2 Cloves

2oz Butter

2oz Castor Sugar [fine]

1 Egg

2oz Self-Rising Flour

Castor sugar for sprinkling

Serves 3 to 4     Time :45mins to 1 hour

Oven Temp : 375 F    Position in Oven : Middle

Size of Pie Dish : 1 Pint

Method

Grease a fireproof dish and place in half the apples. Add the sugar [regular] and cloves, then place rest of apples on top.

Cream the butter and sugar [beat mixture until pale in colour and creamy], add the beaten eggs, a little at a time, beating until incorporated. 

Add sifted flour, folding gently as you go. Spread over apples and bake until the sponge is firm and lightly browned.

Sprinkle the top with castor sugar as soon as it comes out of the oven.

Serve warm with custard [link to a lovely recipe @menugourmet.com]

or a dollop of your favourite vanilla ice-cream.

ENJOY !

Adapted from 'The Glasgow Cookery Book' 1970 edition