Japanese Knotweed Eve's Pudding RecipeOrigin: Britain Period: Traditional |
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This is a classic twist on the traditional Eve's Pudding, where young, wild, Japanese Knotweed stems are substituted for the more usual apples. Ingredients:
450g young Japanese knotweed stems, sliced (no need to peel) 
Japanese Knotweed Eve's Pudding Preparation:Method:Combine the Japanese knotweed stems, sugar and lemon zest in a pan with a little water and 1 tsp butter. Bring to a simmer and cook gently for about 10 minutes, or until tender. Transfer the cooked Japanese knotweed to the base of a pie dish and set aside as you prepare the batter. Sift together the flour, salt and baking powder into a bowl. In a separate bowl cream together the butter and sugar until light and fluffy. Add the egg and neat thoroughly to combine. Lightly fold in the flour mix, adding a little milk, as needed, to form a stiff batter. Turn the batter on top of the Japanese knotweed then transfer to an oven pre-heated to 180&x00B0;C and bake for about 50 minutes, or until the batter is cooked and the top of the dessert is golden. Serve hot with custard. |
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