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
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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.
Jane
Is it really a 15 cm souffle dish? That seems small.
Camilla
I’ve just been to measure again and yes that is the size of my souffle dish, you could always use a slightly bigger/shallower dish if you don’t have a dish this size.
Fiona
I’ve a glut of pears, would it work with pears?
Camilla
Yes you could use pears but you probably need to cut down the amount of sugar you add to them as they’re quite sweet.
Eileen
Can you reheat
Camilla
Hi Eileen, I’ve never tried but I imagine you could do so in the microwave or if you don’t have one, cover with foil and reheat in oven.
Muriel
How many ramekins will this doe
Camilla
Hi Muriel, I’ve never made this in ramekins but depending on the size you have I’d say between 4 – 6.