Eve’s Pudding is a classic British dessert that is simply comfort food in a bowl. Soft, fluffy apples underneath a light vanilla sponge. It’s so easy to make and tastes wonderful with custard or cream.
Hands up if you made Eve’s Pudding in school? I certainly remember making the classic apple sponge pudding in home economics class. It never made it home – I always ended up eating it either for lunch or on the way home.
I didn’t make it for several years, but lately I’ve been drawn to old fashioned, simple comfort food.
this eve’s pudding recipe is:
- Old fashioned
- A perfect easy pudding after a Sunday roast
how do you make Eve’s pudding?
It couldn’t be simpler. All you need to do is slice your apples, place them in a baking tin and sprinkle with sugar. Then make a basic vanilla sponge batter, top the apples with the sponge mixture, sprinkle the top with a little more sugar and bake.
what type of apples should you use for eve’s pudding?
Cooking apples are the best type of apples to use – they fluff up beautifully under the light, fluffy sponge. I always use Bramley apples. You can use ordinary eating apples if you like. If you use eating apples you won’t need to sprinkle them with sugar.
did you make this eve’s pudding recipe?
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got any questions?
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- 4 large cooking apples, peeled, cored and roughly chopped
- 2-3 tablespoons caster sugar
- 125g soft butter
- 125g caster sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 125g self raising flour
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 1/2 tablespoon caster sugar
- Preheat the oven to 180C/160Fan/Gas Mark 4. Place the apples slices in a large baking dish (the one I use measures 15x11 inches) and sprinkle with 2 tablespoons of caster sugar. If you know the apples are very sour, add the third tablespoon.
- In a large mixing bowl, cream together the butter and sugar until very light and fluffy. Slowly add the eggs, mixing well after each addition. Stir in the vanilla extract.
- Using a metal spoon, fold in the self raising flour and milk. If the mixture seems a little stiff, add a little more milk until the mixture falls off a spoon easily.
- Evenly spoon the batter over the apples, trying to cover the apples as best as you can. Mix together the cinnamon and sugar and sprinkle all over the top.
- Bake for 40-45 minutes or until the sponge is risen and golden. Place a skewer through the middle of the pudding - it should emerge with no raw batter and the apples should feel soft.
- Serve warm with custard or cream.6
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 436Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 6gCholesterol 100mgSodium 408mgCarbohydrates 65gFiber 4gSugar 44gProtein 5g
Calories and Nutritional information are provided by a third party application and should be viewed as indicative figures only.