Awesome Angie, bet that was amazing;-)

I made mine with pears and added some ginger syrup….delicious

Aww, that’s wonderful to here Frances, so glad you enjoyed it a relived some memories:-)

Thank you Nicola, it’s one of my all time favourites puddings and now you’ve made me want it again LOL:-)

Very quick and easy to make. I grated the apple as the kids moan if it’s chunks of apples. Haha.. It’s just gone in the oven now. Can’t wait to try it ! Thank you

Aaw, that’s wonderful Frances, so glad to have reignited the memory and dish for you. It’s so good isn’t it and this is the recipe I made at school too:-)

Such an easy recipe and just so delicious With lots of custard. Just like I used to make when in my secondary schools cooking class (1962). I practised every weekend as that was part of my exam menu. I’ve loved it ever since. I had forgotten about over the year but now at 72 it’s back on the menu thanks to you .

Great Patricia, your apples have found a very good home:-)

It’s one of my favourite puddings Joyce, so glad your family love it too:-)

So glad you liked it Maggie and good idea to reduce the sugar for dessert apples:-)

I make something very similar but I make a ginger flavour sponge as apple and ginger are such a good autumn combination.

I’m afraid not Irene as the raising agent in the self raising flour is activated once wet so need to be put in the oven straight away. You could of course stew the fruit in advance.

That’s how I remember it.
Best with milk.

I have never frozen Eve’s Pudding before but in theory you could. It might not be as good as when if first came out of the oven though.

Can you freeze

Fab, yes I’ve heard of that being done before:-)

What a lovely memory:-)

Excellent Mary, I bet that tasted amazing too:-)

Yes Cheryl, use whatever you have:-)

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.

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.

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.

Hi Muriel, I’ve never made this in ramekins but depending on the size you have I’d say between 4 – 6.

All temperatures given on my blog are for conventional ovens. I do have a Neff fan oven but it must have been faulty as it only bakes correctly at a conventional temperature.

Would this be 160 fan ?

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.

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.

Thank you 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.

Thanks

Hi Claire, if it’s vanilla extract I’d use 1/2 tsp but if it’s essence I’d use 1 tsp.

Thank you Tanya, so happy you love this pudding as much as I do:-)

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.

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:-)