Eve's Pudding
A traditional British Eve’s Pudding made with softly cooked apples beneath a light, fluffy Victoria sponge-style topping. This easy apple sponge pudding keeps a little texture in the fruit and is especially good served warm with plenty of custard.
PRINT RECIPE
Servings: 8 portions
INGREDIENTS
For the Filling:
- 1 kg Apples (approx. 8 medium apples; peeled and cored)
- 2 tbsp Lemon Juice
- 2 tbsp Water
- 3 tbsp Caster Sugar
- 1 tsp Ground Cinnamon
For the Sponge Topping:
- 170 g Soft Margarine (or Butter) (at room temperature; plus extra for greasing)
- 170 g Caster Sugar
- 3 Free-range Eggs (at room temperature; see Egg Size note below)
- 170 g Self-raising Flour (see Self-raising Flour note below)
EQUIPMENT
- Baking Dish (approx. 2-litre capacity, high-sided)
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F). Grease a baking dish with some extra margarine/butter and set aside.
For Eve's Pudding, I use a ceramic dish that is high-sided with around a 2-litre capacity. But you can use whatever dish or baking tin you have with high sides and is a similar capacity.
For the Filling
- In a large saucepan, 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, then stir in the sugar and cinnamon. Transfer to the pre-greased baking dish and set aside while you prepare the sponge topping.
For the Sponge Topping:
- In a large bowl, cream together the margarine and sugar until light and fluffy in both colour and texture. Add the eggs one at a time, making sure each is mixed through before adding the next. Sift in the flour and gently fold to create a batter.
- Spoon the sponge batter on top of the apple mixture and spread it into the corners and sides, ensuring all of the apple mixture is covered.
- Bake in your preheated oven for 30-35 minutes, until risen, golden, and a skewer inserted comes out clean.
- Leave to rest for 10 minutes before serving, to allow the apples to cool a little, then serve with custard, cream 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.
RECIPE NOTES:
Egg Size: When it comes to eggs, I always buy 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 towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 170g (1⅓ cups) plain flour and 2¼ teaspoons baking powder. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!