Eve’s Pudding is an easy and delicious classic British pudding. A simple apple sponge pudding that’s incredibly comforting served warm with custard or vanilla ice cream.
You will also love my Old Fashioned School Cake
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September is here and the (slightly) colder weather has me craving comforting old fashioned puddings served warm with lashings of custard. Mmmmm….
If you are likewise craving a nostalgic pudding recipe then may I introduce you to Eve’s Pudding? I guarantee it will become an instant favourite!
Why is it called Eve’s pudding?
This classic British recipe has a layer of stewed apples topped with a simple vanilla sponge – similar to Victoria Sponge.
The “Eve” in the name likely refers to the Biblical Eve tempting Adam with an apple – hence apple pudding!
Like many beloved retro desserts, this is a really simple recipe and a fantastic way to use up apples. I so wish we had an apple tree in our garden!
Eve’s Pudding Recipe Ingredients
For the Apple Layer
Most traditional recipes use cooking apples (Bramley Apples) which cook down to a very soft consistency. I prefer to use Granny Smith apples or just any type of eating apple like Braeburn or Pink Lady.
The apples are first cooked with a little butter, cinnamon and brown sugar or you can experiment to add other spices such as nutmeg, cloves or cardamom.
For the Sponge Layer
As long as the sponge ingredients are all at room temperature, you can make the cake batter in one bowl using the all-in-one method.
I have used plain (all purpose) flour, sugar, baking powder, eggs, milk and softened butter to make the simple sponge batter. A little vanilla bean paste adds a lovely touch!
You can also use margarine (such as Stork) instead of butter – I actually prefer it lately as it is soft straight out of the fridge.
You can bake your Eve’s Pudding in souflé dish or a deep rectangular baking dish. I used the largest of these Joseph Joseph glass dishes which conveniently comes with a lid for storing!
HOW TO MAKE EVE’S PUDDING
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
Preheat the oven to 180 C (350F) or 160C (325F) Fan Setting. Peel and core the apples then slice into small pieces. Heat the butter in a small saucepan and add the apples, cinnamon and brown sugar.
Cook over low heat, stirring occasionally, for about 10 minutes or until the apples have softened. If you prefer the apples to be really soft, then cook them for longer. Set aside to cool down while you prepare the sponge batter.
Sift the baking powder, flour and caster sugar into a mixing bowl (or the bowl of your stand mixer).
Add the softened butter, eggs, milk and vanilla extract. Start mixing on a low speed setting and gradually increase the speed to maximum until the batter is smooth. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is well mixed.
Grease a deep baking dish (I used a glass Pyrex dish measuring 8×11 inches) with butter. Spread the apples on the bottom of the dish.
Pour the sponge over the apples and spread it evenly using a spatula (gently so as not dislodge the apples).
Scatter some flaked almonds over the sponge (this is entirely optional – I just like the look of it) and bake for 45-50 minutes until golden, risen and springy to the touch.
Cool slightly (in the baking dish) then serve warm with vanilla custard or ice cream. This recipe serves six very generously or you can stretch it to feed eight if you cut smaller slices.
This apple sponge pudding is the perfect with a cup of tea or coffee as an afternoon treat. But it is SO DELICIOUS that you could easily serve it as a dinner party dessert with some lovely ice cream…
It will keep well for 2-3 days if stored in the fridge – simply reheat in the microwave when you want a cheeky slice!
You could also vary the fruit to make Pear Sponge Pudding or use a canned pie filling to make things easier.
If you love the sound of this apple sponge I have loads more apple recipes you can try! How about my easy Cinnamon Apple Bread, delectable Apple Scones, Toffee Apples or Spiced Apple Layer Cake?
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Eve’s pudding
Ingredients
For the Apple Layer
- 2 tbsp unsalted butter or margarine such as Stork
- 450 g (1 lb) apples, I used Granny Smith (5 large or 6 medium apples)
- 65 g (⅓ cup) light soft brown sugar increase if apples are not sweet
- 1 tsp ground cinnamon
For the Sponge Layer
- ½ tbsp butter to grease baking dish (or as needed)
- 200 g (1 ¾ cups) flour (plain / all purpose)
- 200 g (1 cup) caster sugar
- 1 tbsp baking powder
- 180 g (¾ cup) softened unsalted butter or margarine such as Stork
- 3 eggs room temperature
- 60 ml (¼ cup) milk room temperature
- 2 tsp vanilla bean paste or vanilla extract
- 2 tbsp flaked almonds OPTIONAL
To Serve
- custard or vanilla ice cream
Instructions
- Preheat the oven to 180 C (350F) or 160C (325F) Fan Setting. Peel and core the apples then slice into small pieces. Heat the butter in a small saucepan and add the apples, cinnamon and brown sugar.
- Cook over low heat, stirring occasionally, for about 10 minutes or until the apples have softened. If you prefer the apples to be really soft then cook them for longer. Set aside to cool down while you prepare the sponge batter.
- Sift the baking powder, flour and caster sugar into a mixing bowl (or the bowl of your stand mixer).
- Add the softened butter, eggs, milk and vanilla extract. Start mixing on a low speed setting and gradually increase the speed to maximum until the batter is smooth. Use a spatula to scrape the bottom and sides of the bowl to make sure everything is well mixed.
- Grease a deep baking dish (I used a glass Pyrex dish measuring 8×11 inches) with butter. Spread the apples on the bottom of the dish.
- Pour the sponge over the apples and spread it evenly using a spatula (gently so as not dislodge the apples).
- Scatter some flaked almonds over the sponge (this is entirely optional – I just like the look of it) and bake in a preheated oven for 45-50 minutes until golden and risen.
- Cool slightly then serve warm with vanilla custard or ice cream. This recipe serves six very generously or you can stretch it to feed eight if you cut smaller slices.
Video
Notes
Nutritional Info
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Tara says
Made this the other day with our surplus apples! total hit with everyone.
Nic says
Thanks for sharing, this looks very yummy indeed 🙂