Eve's Pudding
A traditional British Eve's Pudding made with soft cinnamon apples and a light, fluffy sponge topping. Delicious served warm with plenty of custard for an easy but comforting dessert.
Print Recipe
Servings: 8
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.
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.
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.
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