Click on the image, above to submit to Pinterest.
Japanese Knotweed Eve's Pudding
Japanese Knotweed Eve's Pudding is a modern British recipe (based on an original dating from the 1920s) for classic dessert of lightly stewed Japanese Knotweed covered with a milk and egg batter that's baked until golden and served with custard. The full recipe is presented here and I hope you enjoy this classic British version of: Japanese Knotweed Eve's Pudding .
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Wild FoodVegetable RecipesDessert RecipesBaking RecipesBritish Recipes
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)
100g brown sugar (or to taste)
freshly-grated zest of 1/2 lemon
1 tsp butter
For the Batter:
120g plain flour
pinch of salt
60g butter
60g sugar
1 egg
1/2 tsp baking powder
a little milk
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.
