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.
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Servings: 8
INGREDIENTS
For the Filling:
- 1 kg Apples (approx. 8 medium apples; peeled, cored & cut into quarters)
- 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)
- 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 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 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.Substitutions:
- Apples: Around 1kg is a good guide, which is often about 8 medium-sized apples, but don't worry if you have a little more or less.
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 (pumpkin spice) or nutmeg, if you prefer.
- Margarine or Butter: I use a soft baking margarine for sponge cakes as I find it to be more predictable and gives a lovely light sponge - I go into more detail about this in my Margarine Ingredient Guide. But if you are baking outside the UK, where margarine quality can vary massively, you can swap to unsalted butter.
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.Tried this recipe?
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