Eve’s Pudding
If you’re looking for a quick old-fashioned dessert, this traditional Eve’s Pudding recipe is tough to beat. Made with soft cinnamon apples and a light, fluffy sponge topping, it’s a simple British pudding that’s perfect served warm, with plenty of custard.
More Than Just Apples and Sponge
Sometimes it’s the simple puddings that really are the best. Eve’s Pudding is a traditional British dessert, made by topping stewed apples with an easy sponge cake. As it bakes, the apples soften into a sweet, lightly spiced filling while the sponge rises into a deliciously light topping – creating the perfect combination of fruit and cake in every spoonful.
Originally called “Mother Eve’s Pudding,” the name is thought to refer to Eve and the apple from the Garden of Eden. Whether that’s the true origin or not, it seems to be a fitting name for a dessert that celebrates one of Britain’s best-loved fruits. And while it might not be the first apple dessert that comes to mind these days, once you’ve tried it I’m sure it will become a favourite in your house too (because it definitely is in mine!).
From Tree to Table – An Abundance of Apples
Every year, my parents’ apple tree seems determined to produce far more apples than any one family could ever eat. Bags of homegrown apples somehow find their way into my kitchen.
It’s a familiar sight across the UK towards the end of summer too. Garden walls and front gates with buckets or boxes of freshly picked apples, complete with handwritten notes inviting passers-by to “Help Yourself.” Why is it that apples seem to ripen all at once, leaving everyone searching for ways to make the most of them?
I even remember volunteering at our local food bank, where donations of apples became so much that we eventually had to ask people to stop bringing them in because we simply couldn’t use them quickly enough. If you’ve found yourself with a bowl, bag or even a bucket of apples, Eve’s Pudding is one of my new favourite ways to put them to good use – something that is different from the classic Apple Crumble and traditional Apple Pie, too.
It’s a great recipe to make as summer begins to give way to autumn. It still lets us celebrate the fresh, fruity flavour of seasonal apples, but with the warm sponge topping, it makes a lovely, comforting treat on those first cooler evenings as the nights begin to draw in – especially with plenty of hot custard.
Victoria Sponge with Apples
One of the things I love most about Eve’s Pudding is just how simple it really is. The topping is essentially the same sponge mixture you’d use for a classic Victoria Sponge, which is just spooned over the fruit rather than baked into round cakes.
As it bakes, the sponge rises, becoming light and fluffy while also soaking up just a little bit of the apple juices underneath. The results are somewhere between a sponge cake and a comforting fruit pudding, with every mouthful giving you a little bit of both.
The Best Apples for Eve’s Pudding
Unlike some apple recipes that rely on a particular variety, Eve’s Pudding is wonderfully forgiving. If you’ve been gifted a bag of apples, picked them from your own tree, or rescued a few from the neighbour’s front gate, don’t overthink it – just use them.
I honestly have no idea what variety grows on my parents’ tree, but every year they become Eve’s Pudding, Apple Crumble and Apple Pie without fail!
If you have the choice, Bramley apples create a softer filling, while eating apples hold their shape a little more. Either way, you’ll end up with a delicious pudding.
Tips for the perfect Eve’s Pudding:
- Use Whatever Apples You Have: There’s no need to hunt down a specific variety for this recipe. Homegrown apples, eating apples, cooking apples or a mixture of all will work well. Just bear in mind that softer apples will break down more during cooking, while firmer varieties will hold their shape a little bit better.
- Perfect Apples Aren’t Necessary: Windfallen, slightly bruised apples and oddly shaped homegrown apples all work great here – no one will even know once they’re peeled. In fact, this is exactly the sort of recipe they were meant for!
- Don’t Overcook the Apples: The apples only need a few minutes in the pan to start softening. They’ll continue cooking in the oven, and we just want to give them a bit of a head start, so it’s fine if they still have a little bite at this stage.
- Choose the Right Baking Dish: Use a baking dish that’s around 2 litres in capacity with reasonably high sides. This gives the apples and sponge plenty of room without bubbling over in the oven. Any shape will do, though.
- Room Temperature Ingredients Make a Better Sponge: Softened margarine (or butter) and room temperature eggs will cream together more easily, giving you a lighter, fluffier sponge topping. This goes for any sponge cake, in fact!
- Dollop Before Spreading: Spoon the batter over the apples in small dollops before gently joining them together with a spatula or the back of a spoon. It’s much easier than trying to spread one large mound of batter across soft fruit.
- Cover the Apples Completely: Gently spread the sponge mixture right into the edges of the dish. It doesn’t have to look perfect, but covering the apples helps the sponge bake evenly and keeps the fruit nice & soft underneath.
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Eve’s Pudding
INGREDIENTS
For the Filling:
- 1 kg Apples (approx. – peeled, cored & cut into quarters)
- 2 tbsp Lemon Juice
- 2 tbsp Water
- 3 tbsp Caster Sugar (Superfine Sugar)
- 1 tsp Ground Cinnamon
For the Sponge Topping:
- 170 g Margarine or Butter (softened)
- 170 g Caster Sugar (Superfine Sugar)
- 3 Free-range Eggs (see notes below)
- 170 g Self-raising Flour
EQUIPMENT
- Baking Dish (approx. 2-litre capacity, high-sided)
- Digital Scale
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted oven, Gas Mark 4 or 350°F). Grease a baking dish with some excess butter and set aside.
- In a large pan, add the apples, lemon juice and water, and warm over a medium-high heat for 4-5 minutes, until the apples begin to soften a little. Remove from the heat before stirring through the sugar and cinnamon. Transfer to the pre-greased baking dish and set aside while you prepare the sponge topping.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Add the eggs one at a time, ensuring each is mixed through before adding the next. Sift in the flour and gently fold to create a batter.
- Spoon the batter on top of the apple mixture and spread it into the corners and sides, ensuring the apple mixture is covered.
- Bake in your preheated oven for 30-35 minutes, until risen, golden, and a skewer inserted comes out clean.
- Serve warm with custard or ice cream.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Egg Size:
When it comes to eggs, I always buy the Mixed-weight Free-range Eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean into the extremes. But with that in mind, medium-sized eggs are probably the best option if you are unsure what size eggs to use.Storage:
Cover any leftover Eve’s Pudding and keep them in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a low oven until heated through.Freezing:
Eve’s Pudding can be frozen for up to 3 months. Allow it to cool completely before freezing in a suitable container, then thaw overnight in the fridge before reheating.Substitutions:
- Apples: You can use cooking apples, eating apples, or a mixture of both. Use whatever apples you have available. Cooking apples will create a softer filling, while eating apples tend to hold their shape a little better.
- Cinnamon: I love using cinnamon with the apples, but you could also add a pinch of mixed spice or nutmeg, if you prefer.
- Margarine: I use a soft baking margarine for sponge cakes as I find them to be more predictable and give a lovely light sponge. But butter can be used instead, if you prefer – just make sure it is very soft before you start.
- Self-raising Flour: If you don’t have self-raising flour, use 170g plain (all-purpose) flour with 2 teaspoons of baking powder.
Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!Frequently Asked Questions:
Eve’s Pudding is a traditional British dessert made with stewed apples topped with a light sponge before being baked until golden. Originally known as Mother Eve’s Pudding, it’s a classic comfort pudding that’s perfect for during apple season.
The name is widely believed to come from the biblical story of Eve and the apple in the Garden of Eden. Early versions of the recipe were often called Mother Eve’s Pudding, although over time this was shortened to simply Eve’s Pudding.
The best apples are the ones you have! Homegrown apples, cooking apples, eating apples or a mixture of all works well. Cooking apples such as Bramley create a softer filling, while eating apples hold their shape a little better after baking.
Although both are traditional apple desserts, they’re quite different. Eve’s Pudding is made with a sponge topping baked over stewed apples, while Apple Betty uses layers of buttered breadcrumbs or breadcrumbs mixed with sugar and spices.
Free-from & Vegan:
Gluten-free Options:
To make this a gluten-free Eve’s Pudding, you should be able to simply swap the flour for a gluten-free self-raising flour. The sponge may have a slightly different texture, but it should still be delicious.
Nut-free Adjustments:
This recipe contains no nuts, but as always, be sure to double-check the allergen lists for your individual ingredients.
Dairy-free Swaps:
To make this a dairy-free Eve’s Pudding, simply use a dairy-free margarine in the sponge topping. And don’t forget to serve with your favourite dairy-free custard or ice cream too!
Egg-Free Adaptions:
To make this recipe egg-free, you can use a vegan egg substitute, such as Oggs. Alternatively, you could try something like flaxseed eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg), which may also work.
Vegan Substitutions:
To make this a vegan Eve’s Pudding, simply use a dairy-free block margarine and follow the egg-free suggestions above using either a vegan egg replacer or flaxseed eggs. I haven’t yet tested a vegan version of this recipe, but if you do, let me know how it turns out!
Allergy Disclaimer & Resources:
Any advice or suggestions to make recipes “free-from” or vegan are purely suggestions. Please double-check all packaged ingredients individually, taking extra caution when baking for those with allergies or intolerances.
For official guidance on food allergies, please see Food Standards Agency (food.gov.uk) | For more info on coeliac disease, please see Coeliac UK (coeliac.org.uk) | For more info on a vegan diet, please see The Vegan Society (vegansociety.com)
With thanks to Naomi Seiler for creating these photos.
ABOUT THE AUTHOR
Amy Reid
Amy Reid is an award-winning food blogger, mother, wife and cookbook author. Inspired by her childhood in the kitchen with her Mum – a professional baker and her children’s Granny – Amy now shares her tried-and-tested traditional home baking recipes with bakers of all abilities around the world. She lives in Scotland with her husband, two sons and her small pack of Siberian huskies.