Eve’s Pudding is a British classic. A layer of stewed apples is topped with a vanilla sponge for the ultimate comfort food. Serve with custard or vanilla ice cream!
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 a traditional recipe 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
Pin for later!
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 (or softened butter)
- 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.
Recipe Notes
If you can't get hold of cooking apples then you can use eating apples instead.
iani
Please may I enquire politely as a single man. If I make Eves pudding, is it OK to put it in the freezer to eat at a later date?
Camilla
I would probably make individual portion in ramekins like one of my other readers enquired about if you look down the comments. I’ve never frozen this pudding and reheated it, it’s possible but I think it would lose quality in the process. So I’d be inclined to half the recipe and eat it over a couple of days.
Shelagh
If doing this in small ramekins, how much should the time be reduced by?
Camilla
Hi Shelagh, I’ve not made this in individual ramekins but would bake for 15 – 20 minutes and then test if the sponge is cooked by seeing if it springs back to the touch and is golden. If not bake a little longer.
Jenna
Hi, can you make this recipe in advance?
Thanks
Camilla
Hi Jenna, you could make the stewed apples in advance and then add the sponge topping and bake. But you need to bake as soon as the cake batter is added.
Jenna
Thank you Camilla!
Clare
How much vanilla essence should I use instead of paste pls
Camilla
Hi Claire, if it’s vanilla extract I’d use 1/2 tsp but if it’s essence I’d use 1 tsp.
Tanya
This was an easy recipe to follow and absolutely delicious. It’s perfect for Fall or any day you want a comforting dessert to complete your meal. I highly recommend you enjoy it with vanilla ice cream.
Camilla
Thank you Tanya, so happy you love this pudding as much as I do:-)
jenny walters
This pudding sounds just incredible and completely up my street. I love to make an apple cake that I serve as a pudding sometimes and I can’t fill my face fast enough. So this recipe is definitely going to be on my Sunday Lunch list and soon. I love my apple cake but it doesn’t feel like a pudding when I’m making it! I’m not sure why that matters but it sometimes does. Pinned!
Camilla
Fabulous Jenny, I love apple cake too but I wouldn’t serve it with custard for dessert, this has to be my favourite pudding of all time I think:-)
Leila Benhamida
Simple and delicious indeed. I love apples.
Camilla
Thanks Leila, we love it:-)
Cathy
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
Camilla
Very jealous, I keep meaning to make this again as have a fridge full of Bramleys which were given to me-)
Christine Phillips
My husband made this for me last night. It was so lovely that he ihad to make another tonight.
Brilliant recipe.
Camilla
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:-)