Eves Pudding From Delicious Apples
When apples are plentiful, I think about more recipes to cook with apples. Apple Crumble is still one of my favourite puddings and Stewed Apples is great when you want to keep the calories low. I have enough Apple Chutney to keep me going through the winter, even after I have given some away as Christmas presents.
There are so many ways to use up the glut of apples that are simple and delicious – but Eve’s Pudding must be one of the best!
I had just cooked large quantities of Apple and Parsnip Soup as some friends came for lunch.
I asked my friend who kindly donated the apples to me, what her favourite apple recipes were and she said that sometimes she cooks Eve’s pudding. Of course! How could I have forgotten? Not only was it one of my favourite school dinner puddings, my Mother used to make it too! It is such an easy pudding to put together too!
The Classic Apple Pudding
I looked around at a few recipes and as usual some are much more fussy and complicated than others. In my opinion, Eve’s Pudding really is a recipe to keep as simple as possible. It is just slices of apples underneath, and a sponge mixture on the top. Some recipes recommend stewing the apples to a pulp before putting the sponge recipes on top, but personally I like it when the apples have a little bite to them, so like with Apple Crumble, I would put the apples in raw and cook them with the sponge.
The Name Eve’s Pudding
The name of course comes from the story of Adam and Eve, when Eve tempted Adam with the apple. It could just as easily be called Apple Sponge Pudding! It can be served with custard, cream or ice cream – or my childhood favourite – evaporated milk!
When making this, I recommend you make the sponge mixture first and slice up the apples second, so they have less time in the open when they could start to go brown. The sponge topping is simply a Victoria Sponge basic recipe. I made the pudding in a pyrex dish
You will need about 500g of apples, but you can add more, if you have more apples. It depends on the proportion of apples to sponge you would like. If you are short on apples, add some sultanas and / or another fruit such as blackberries or pears. You can add cinnamon and / or mixed spice to the apples but somehow I prefer this pudding with just its own flavours
As with all sponge puddings, serve with custard, cream, ice cream, evaporated milk or yoghurt.
More Apple Dessert Recipes
Eve's Pudding Recipe
Equipment
- Large ceramic or pyrex dish
Ingredients
- 125 g butter
- 125 g sugar
- 2 eggs
- 125 g self-raising flour
- 500 g apples
- 50 g sugar or to taste and according to sweetness of apples
Instructions
- Preheat the oven to 180 degrees C
- In a large bowl, cream the butter and sugar together until it is light and fluffy
- Add the eggs and flour and mix together thoroughly
- Grease the baking dish you are using with a little margarine
- Peel and slice the apples
- Arrange the apples in the bottom of the baking dish
- Sprinkle with sugar
- Spoon the sponge mixture over the top of the apples
- Bake in the oven until for 40 minutes or until the sponge is set and golden brown on top
This recipe sounds perfect and I shall try it next week when my guests come for dinner. I know you said there is no need to cook the apples at all so if I peel core and slice them this should be OK? Really appreciate this, all the wonderful comments and your kind replies to each and every message xx
Yes I never precook apples as I like them a little firm but they will still be cooked and soft enough. Hope you an your guests enjoy it. It is one of my favourites. In fact you’ve got me thinking about and I may have to cook it myself this weekend now!
And thank you for your kind words – it really means a lot x
Finally made this recipe today and I was not disappointed. Followed the recipe exactly without adding anything extra and it was absolutely delicious.
I will most definitely be making this recipe again. Took me back to my childhood as we used to have it frequently in school and it tasted just as good as I remembered.
Thanks Penny
Thank you! So glad you enjoyed it! It’s a simple pudding but so filling and delicious and I am glad it took you down memory lane!
Hi Penny, I’ve made your pudding before in a 8″ dish and it was perfect. If I make it in a 10″ dish should I change the amount of fruit and cake mixture or can I leave the amounts the same?
Thank you
Debbie
It should be fine as is but the sponge may cook a little quicker so just check before the stated cooking time is up!
I finally made this today (after weeks and weeks looking at the recipe) and it was delicious with custard. I simmered the apples a bit with the sugar and some nutmeg and cinnamon first. Let it cool before putting the cake mix. Will try with blackberries next.
It should be great with blackberries too!
Tried it & loved it -as did the entire family!! Thank you for a lovely straightforward recipe that’s certainly a crowd pleaser . One that I will definitely make time & time again !!
Delicious!! Easy to make and mine would never reach the freezer :))
Hi Penny, I tried your recipe today. Had some rhubarb so mixed it with the apple. It was really good. I used 2 large very fresh farm bought eggs. I did have to add a little milk to loosen the mix a bit but the result was perfect. Will definitely make this again and again. Thank you so much for sharing the recipe.
Rhubarb and apple sounds lovely! So glad you enjoyed it!
Lost my mum’s recipe for Eve’s pudding. Remembered the ingredients but not the weights. Tried your’s this afternoon. My fan oven can be a bit on the hot side so turned heat to 175 and it was perfect in 35 mins. I had it with cream and my husband with custard. Delicous. Many thanks.
Thanks for telling me about your lovely pudding – glad it was as good as your Mum’s!
Do I lower the oven temperature for a fan oven. My step father wants an Eve’s pudding from a well known upmarket store and we can’t get it so I thought I would try making one . Are they medium eggs
The oven temperatures given are for fan ovens. However peoples’ ovens vary – some are slow others, cook quickly so do the pudding how you would do a sponge cake. I always use large eggs.
Brilliant, made it twice now, very easy many thanks for this one
Hi Penny..making this for first time in Years. As I don’t have Margarine..but Olive Spread..(ie Bertoli) could I use that..or Butter.? Also do you use Caster Sugar or Granulated? Can’t wait to make this again….!! ? Many Thanks.
You can use any fat that says it is suitable for baking – so yes any butter or margarine type spread except low fat. Caster sugar is preferred but I granulated can be used too if it is what you happen to have! Caster just dissolves more quickly but the results will be pretty much the same (I have checked online too and many cooks do say this)
i made this with a little nutmeg on the apples and gluten free flour, i did add a big splash of soya milk too to loosen the mixture. It is delicious!
Hi
You’ve mentioned this pudding freezes well, how would you reheat it?
Thanks!
Em
I would defrost thoroughly in the fridge. Then preheat oven at 160 degrees. Cover with foil and bake in the oven about 25 minutes
I’m a total baking novice- tried this and it was amazing! So simple with no faffing! Thank you Penny.
Glad you found it easy – and that you enjoyed it so much!
I used a little mixed spice and some sultanas and it was absolutely delicious
Thank you for lovely recipe
Used the last of the apples from our tree today & made 9 to sell at Grandaughters Christmas fair this week, but had to keep one for ourselves & it was delicious & so simple to make xx
How long do they keep, got then in foil containers in the fridge? X
Just 2-3 days but they will freeze well
Cooked this today with some windfall Bramleys and enjoyed a delicious home made pud – so simple even a bloke can do it! And easy proportions to remember! I’m sure I will be returning to this recipe again. Many thanks. PS I used light brown castor sugar for the mixture (which worked fine), does it work best with any particular type of sugar?
Glad you enjoyed it – and of course a bloke can do it!!! You can use any sugar – the darker brown ones will add more flavour. 🙂
I used this recipe to use up some of the eating apples from our Apple tree and it was delicious. I used 2 medium eggs and therefore did need to add a little milk. I will certainly be using this recipe again. Thank you Penny for sharing it.
Decided to have a soup and pudding day today .made the lentil soup then the eve,s pudding.both were lovely. Thumb’s up from all the family. Thanks for the recipes
Penny, just wanted to let you know I tried your recipe for Eve’s pudding today, it was excellent, so easy & so tasty 10 out of 10!
So glad you enjoyed it – and thank you so much for your kind comment 🙂