Eve's Pudding is a traditional British dessert consisting of a layer of apple pieces topped with a light, fluffy sponge. It's also referred to as Apple Sponge Pudding. You can use regular eating or cooking apples to make it, and it's only complete with a generous serving of custard.
We love making Eve's pudding after a Sunday roast, but it's easy enough to have as a mid-week dessert. It's deliciously cosy comfort food, just like our Apple Crumble, Strawberry Crumble and Chocolate Pear Pudding.
What is the Origin of Eve's Pudding?
Eve's Pudding dates back to the 19th century and was sometimes referred to as Mother Eve's Pudding, after Eve from the bible. Various variations have been made over the years, such as adding breadcrumbs, grated suet, currants and lemon peel.
Why You'll Love This Recipe
- Super easy to make.
- Readily available ingredients which you most likely already have.
- Freezer-friendly - you can freeze the entire pudding for up to three months.
Note: The full quantities are shown in the recipe card below.
Apples - I recommend Granny Smith or Bramley Apples. Other varieties that work well are Fuji Apples. If you have leftover apples of any variety, they will work in this recipe but might become mushy after baking. If they are sweet, omit the tablespoon of caster sugar when softening them in the saucepan.
Lemon juice - adds some zing and prevents the apples from turning brown.
Caster sugar - is also known as superfine sugar.
Unsalted butter -unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
Eggs - use large eggs at room temperature.
Self-raising flour - also known as self-rising flour.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Peel, core and chop the apples, then place them in a saucepan with 1 tablespoon of caster sugar and 1 tablespoon of lemon juice. Cook over medium heat for 5 minutes, stirring regularly. Add a splash of more water if they get dry. Don't cook them any longer; otherwise, they will become mushy.
2. Arrange the apples in the baking dish, leaving the excess liquid in the pan.
3. In a large mixing bowl, beat the butter and sugar until fluffy. Add the eggs one at a time and beat well. I like adding a tablespoon of flour to each egg to prevent the mixture from splitting. If the mixture does split, it will still come out ok.
4. Sift the flour into the bowl.
5. Gently fold into the batter until combined.
6. Spoon the mixture over the apples and level the top with the back of a spoon. Sprinkle caster sugar over the top and bake in the oven for 50-60 minutes until golden.
Top Tip: To check whether the pudding is ready, insert a skewer into the centre. If it comes out clean without any batter stuck to it - it's ready.
Eve's pudding can be served with custard, whipped cream or ice cream.
Eve's pudding will last up to three days in the fridge. Simply reheat in the microwave when you're ready to eat it.
FAQs & Expert Tips
Yes, you can make and bake it, then reheat it before serving. However, it tastes far more delicious fresh from the oven.
Yes. Allow the pudding to cool completely in the fridge and then freeze in an airtight container for up to 3 months.
Yes! Although, it tastes way better warm.
Granny Smiths are the best apples to use. They are tart in flavour and hold their shape once they are cooked. And they are readily available all year round.
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- 1 hand held electric whisk
- 1 litre baking dish measuring 21cm x 15cm x 5cm deep (or one of similar proportions).
For the Apple Layer
- 4 apples, Granny Smiths, note 1
- 1 tablespoon lemon juice
- 1 tablespoon caster sugar
For the Sponge Topping
- 175 g unsalted butter, softened to room temperature
- 175 g caster sugar
- 3 large eggs, room temperature
- 175 g self-raising flour, sifted
- 1 tablespoon caster sugar (optional), for sprinkling over the top before baking
- Preheat the oven to 160℃ fan / 180℃ and grease a 1-litre baking dish measuring 21cm x 15cm x 5cm deep (or one of similar proportions) with butter.
- Peel, core and chop the apples into bite-size pieces, then place them in a saucepan with 1 tablespoon of caster sugar and 1 tablespoon of lemon juice. Cook over medium heat for 5 minutes, stirring regularly. Add a splash of water if they get dry. Don't cook them for any longer than 5 minutes, as they will continue to soften in the oven.
- Spoon the apples into the baking dish, leaving the excess liquid in the pan.
- In a large mixing bowl, beat the butter and sugar until fluffy.
- Add the eggs, one at a time, with a tablespoon of flour and beat well. (the flour helps prevent the mixture from curdling). However, it's not the end of the world if it does curdle.
- Sift the flour into the bowl and fold into the batter until combined.
- Spoon the mixture over the apples, sprinkle caster sugar over the top and bake in the oven for 50-60 minutes until golden on top and a skewer inserted in the middle comes out clean.
- Serve warm with custard, cream or ice cream.