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.
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LookINg for More apple Bakes?
more comforting, classic desserts to try
- 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.
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.