I love autumn, I love the colours, the sound of crisp leaves under foot and I love Bramley apples. Every time I see Bramleys in the supermarket I reach out and buy another pack because they are so delicious and quickly transformed into a delicious pudding. So yesterday rather than making another crumble I remembered Eve’s Pudding which I first made at school and hadn’t made for years. I looked for my old school exercise book but found that I just had the ingredients written down and no method. So I looked on-line at other Eve’s Pudding recipes and decided that a much simpler approach was needed and also decided to add a bit of vanilla bean paste to the sponge topping as well as upping the apple content (why skimp on the healthy bit?)
When I served my Eve’s Pudding and custard to the family they all loved it and my daughter asked why I hadn’t made it in years. I couldn’t even remember having made it in her life time but I must have used someone else’s recipe as my school one was so incomplete. So now I’ve developed this fuss free version I will be making this on a regular basis. We all need comfort food, it’s good for the soul and our well being. Having a bowl of Eve’s Pudding and custard is like having hug in a bowl.
As the nights draw in and the weather gets chillier it’s time to embrace comfort food so I asked some fellow food bloggers for their favourite puddings, so here they are:
Golden Syrup and Clotted Cream Croissant Pudding – Fab Food 4 All
Klafoutis: A Black Cherry Pudding – Kavey Eats
Plum, Apple and Almond Tarte Tatin – Foodie Quine
Blackberry & Apple Crumble – Tin & Thyme
Slow Cooker Golden Syrup Suet Pudding – Munchies & Munchkins
Slow Cooker Chocolate Dumplings – BakingQueen74
Eve's Pudding - simple and delicious!
Ingredients
- 3 Bramley apples/cooking apples about 600g
- 1 tbsp lemon juice
- 2 tbsp water
- 100 g granulated sugar
- For the sponge topping:
- 100 g self raising flour sieved
- 75 g buttery spread
- 75 g caster sugar
- 1 large egg lightly beaten
- ½ tsp vanilla bean paste
Instructions
- Preheat the oven to 180ºC.
- Put the lemon juice and water into a pan.
- Peel, core and quarter the apples, then cut each quarter into 3 slices (add the slices to the pan as you go along, giving a stir to coat).
- Sprinkle the granulated sugar over the apples and simmer (under a lid) on a medium heat for about 5 minutes or until the apples are cooked through.
- Once ready take off the heat and transfer to a 15 cm souffle dish to cool.
- To make the sponge topping use an electric whisk to beat together the buttery spread and caster sugar until light and fluffy.
- Next beat in the vanilla bean paste, followed by the egg a little at a time.
- Fold in the flour a tablespoon at a time.
- Spread the mixture over the apples.
- Bake in the oven for 40 – 45 minutes (or until an inserted skewer comes out clean).
- Serve with custard or vanilla ice cream.
Why not pin for later?
Simple and delicious indeed. I love apples.
Thanks Leila, we love it:-)
I’ve just followed this recipe still in over at the moment but I’ve never made a sponge with less eggs I am so curious to see how it will turn out, I’ll keep you all posted
Very jealous, I keep meaning to make this again as have a fridge full of Bramleys which were given to me-)
My husband made this for me last night. It was so lovely that he ihad to make another tonight.
Brilliant recipe.
Thank you Christine, it is so good isn’t it. Think I’ll have to make one this weekend as have lots of Bramleys in the fridge:-)
An old English pudding that is still very enjoyable