Eve’s Pudding – simple and delicious!

Eves Pudding

I love autumn, I love the colours, the sound of crisp leaves under foot and I love Bramley apples. Every time I see Bramley apples 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! Hence I asked some fellow food bloggers for their favourite puddings, so here they are along with a few of mine:

• Golden Syrup and Clotted Cream Croissant Pudding 
• Quick Apple Puddings
• Apple Meringue 
• Apple & Marzipan Dumplings
• Klafoutis: A Black Cherry Pudding
• Plum, Apple and Almond Tarte Tatin
• Blackberry & Apple Crumble
• Slow Cooker Golden Syrup Suet Pudding
• Slow Cooker Chocolate Dumplings 

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Eve's Pudding - simple and delicious!

Eve's Pudding is a British classic, a layer of stewed apples is topped with a vanilla sponge for the ultimate in comfort food, serve with custard or vanilla ice cream!

Course Dessert

Cuisine British

Keyword Apple, Bramley apple, traditional

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 4

Author Camilla Hawkins

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

1. Preheat the oven to 180ºC.
2. Put the lemon juice and water into a pan.
3. 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).
4. 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.
5. Once ready take off the heat and transfer to a 15 cm souffle dish to cool.
6. To make the sponge topping use an electric whisk to beat together the buttery spread and caster sugar until light and fluffy.
7. Next beat in the vanilla bean paste, followed by the egg a little at a time.
8. Fold in the flour a tablespoon at a time.
9. Spread the mixture over the apples.
10. Bake in the oven for 40 – 45 minutes (or until an inserted skewer comes out clean).
11. Serve with custard or vanilla ice cream.

Recipe Notes

If you can't get hold of cooking apples then you can use eating apples instead.