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Eve’s Pudding (Apple Sponge Pudding)

Eve’s Pudding is a proper old fashioned pudding from my childhood, combining soft spiced apples with a sponge cake topping. Growing up my Mum made the best Eve’s pudding, which is essentially an apple sponge pudding, and this is her recipe.

This classic British pudding recipe is super simple to prepare and tastes amazing. This easy Eve’s pudding recipe can be prepared in just 15 minutes, using a few simple ingredients.

This traditional eve’s pudding recipe combines a soft apple layer, topped with a layer of sponge cake that is crisp on top and soft and airy underneath. My kids have been known to pinch the crust topping, and as anyone who’s ever eaten Eve’s pudding will know, the crust is the best bit!

Why you’ll love this recipe

  • A proper pudding that is packed with flavour, spiced apples topped with a delicious light sponge cake.
  • A really easy recipe to follow ideal for any skill level, including novice bakers.
  • This recipe is easily doubled up if you are feeding a larger group of diners.
  • Uses simple ingredients that most of you will have in your stores at home.

Recipe ingredients

  • Apples: I like to opt for a firm textured eating apple, something like a Granny Smith, Braeburn or Pink Lady.
  • Cinnamon: I like to add some ground cinnamon to the apples, this is entirely optional and you can leave the cinnamon out if you prefer.
  • Flour: I use self raising flour in this cake, which results in a great light texture.
  • Caster sugar: has a light texture making it ideal for baking.
  • Salt: I like to add a pinch of salt to the sponge topping which just helps to balance out the sweetness.
  • Margarine: is something I always use when baking a sponge cake as it results in a far lighter, fluffier cake and you really will notice the difference. However, if you prefer you can substitute the margarine for some softened unsalted butter instead.
  • Milk: use any variety of milk, although I prefer whole or semi skimmed milk.
  • Eggs: I use free range eggs when baking.

How to make Eve’s Pudding

  • Preheat the oven to 190C/170CFan/375F.
  • Peel, core and quarter the apples and place in a saucepan with the ground cinnamon and water. Place on the stove top over a medium-high heat and cook for 4-5 minutes to soften the apples slightly.
  • Remove from the heat and transfer the spiced apples to the oven proof dish.
  • Place the flour, sugar, salt and margarine in a large mixing bowl.
  • Rub together with your fingers until you have the consistency of breadcrumbs.
  • Measure out the milk and add the egg, beat together to combine well.
  • Add to the breadcrumb mixture and beat with a wooden spoon, the mixture should be of a thick consistency and can look a bit lumpy, this is normal.

TOP TIP: Do not be put off by the lumpy texture of the sponge batter. I assure you this is entirely normal and does not in any way affect the lightness of the sponge cake topping.

  • Spread the mixture over the top of the apples, ensuring the dish is completely covered.
  • Place in the preheated oven for 50-60 minutes. Check the sponge cake mixture is cooked through by inserting a skewer into the sponge, if it comes out clean the cake is cooked.
  • Remove from the oven and serve.

Recipe variations

  • I’ve used margarine in the sponge topping as it results in a lighter sponge cake topping. If you prefer you can swap the margarine for butter.
  • Swap the cinnamon for ground ginger, nutmeg or clove.
  • Leave the cinnamon out entirely if you prefer just to us apples.
  • Add a handful of berries to the apple layer, just before you add the sponge cake topping. Blackberries, raspberries and blueberries are great options.
  • Substitute the apple for other fruits, for example make a pear and nutmeg, or plum and ginger pudding.
  • For extra nutty crunch, scatter some flaked almonds over the top of the sponge batter before baking the pudding in the oven.

Serving suggestions

I like to serve Eve’s pudding warm, straight from the oven with a serving of double cream (heavy cream), vanilla icecream or custard.

Useful hints and tips

  1. No special equipment required, just a bowl and a wooden spoon.
  2. Why use margarine rather than butter? For almost everything I cook or bake, I use butter. However, there is one exception and that is sponge cakes. Whether we are talking about a Victoria Sponge or the sponge topping on this Eve’s pudding, I use baking margarine. I’ve experimented with both and can confirm that margarine produces a lighter sponge cake with an airier texture and a far better rise, than butter.
  3. Don’t worry if the batter looks lumpy, this in entirely normal and the sponge is light and airy once baked.
  4. Allergy advice: soya free, peanut and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

What apples are best for Eve’s pudding?

I like to use Granny Smith apples when I make this traditional Eve’s pudding recipe as they are a tart, crisp apple, and they keep their shape when cooked. However, Braeburn or Pink Lady apples would also work as they have a firm texture. You can use Bramley apples, however, cooking apples tend to be very sour so you may find you need to add extra sugar to the apples. I also find that Bramley apples are softer and break down too much.

Can Eve’s pudding be made ahead?

Eve’s pudding can be made ahead of time and heated up when you are ready to serve. However, I love nothing better than serving it hot from the oven, when the crust is at it’s best and the sponge topping is warm and fluffy.

So instead what I tend to do is cook the apples before hand, place them in the dish and cover. I then weigh out the dry ingredients for the sponge topping and rub into breadcrumbs. Ready to add the wet ingredients and mix to a batter just before I am ready to pop into the oven to bake and enjoy.

Can Eve’s pudding be frozen?

Yes, if using a freezer proof dish, once cooked and cooled cover with dish with a thick layer of kitchen foil and place in the freezer for up to 3 months. If not using a freezer suitable dish, simply place the pudding into an airtight container.

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Additional recipe suggestions

If you like this recipe then try some of our other great bakes:

These are all great traditional puddings that you can enjoy with cream, ice cream or warm custard.

Eve’s Pudding (Apple Sponge Pudding)

Eve's pudding is a proper old fashioned apple sponge pudding. A layer of soft apples is flavoured with cinnamon and topped with a soft sponge layer.
4.85 from 13 votes
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 429kcal

Equipment

  • large mixing bowl
  • medium saucepan
  • weighing scales
  • measuring spoons
  • Wooden spoon
  • 17x22cm (7×9") oven proof dish or use a 20cm (8") round oven proof dish

Ingredients

  • 650 g firm eating apples (roughly 6 apples, peeled, cored and cut into quarters)
  • 1 tsp ground cinnamon (optional)
  • 4 tbsp water
  • 225 g self raising flour
  • 115 g caster sugar
  • pinch salt
  • 115 g baking margarine
  • 140 ml milk
  • 1 egg

Instructions

  • Preheat the oven to 190C/170CFan/375F.
  • Peel, core and quarter the apples and place in a saucepan with the ground cinnamon and water. Place on the stove top over a medium-high heat and cook for 4-5 minutes to soften the apples slightly.
  • Remove from the heat and transfer the spiced apples to the oven proof dish.
  • Place the flour, sugar, salt and margarine in a large mixing bowl and rub together with your fingers until you have the consistency of breadcrumbs.
  • Measure out the milk and add the egg, beat together to combine well. Add to the breadcrumb mixture and beat with a wooden spoon, the mixture should be of a thick consistency and can look a bit lumpy, this is normal.
  • Spread the mixture over the top of the apples, ensuring the dish is completely covered.
  • Place in the preheated oven for 50-60 minutes, check the mixture is cooked through by inserting a skewer into the sponge, if it comes out clean the cake is cooked.
  • Remove from the oven and serve.

Notes

Although Eve’s pudding is traditionally made with apples, a combination of pear and ground nutmeg make a nice alternative.
Nutrition Facts
Eve's Pudding (Apple Sponge Pudding)
Amount Per Serving
Calories 429 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 0.003g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 30mg10%
Sodium 203mg9%
Potassium 210mg6%
Carbohydrates 63g21%
Fiber 4g17%
Sugar 32g36%
Protein 7g14%
Vitamin A 824IU16%
Vitamin C 5mg6%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert
Cuisine : British
Keyword : apple sponge pudding, best eve’s pudding, classic eve’s pudding, easy eve’s pudding, traditional eve’s pudding recipe
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Recipe Rating




Janice Pattie

Thursday 10th of September 2020

A lovely comforting recipe such a great way to use apples and it's lovely that it's your Mum's recipe.

Lesley

Friday 11th of September 2020

Thank you Janice, this is one of my favourites, a proper pudding that reminds me of my childhood. Lesley

Julie McPherson

Tuesday 17th of October 2017

Doesn't this look yummy, I would definitely have mine served with custard. Commenting as BritMums Baking Round-up Editor. :)

Lesley

Wednesday 18th of October 2017

I agree Julie, I love Eves Pudding and custard, proper pudding. Lesley x

Monika Dabrowski

Sunday 27th of August 2017

This looks so delicious and easy to make too, I wonder if using butter instead of the margarine would work too. #CookBlogShare

Lesley

Sunday 27th of August 2017

Hi Monika it's a very quick pudding to make, one I use when I fancy something sweet but don't have a great deal of time. You can easily use butter, I have when I've not had Stork, but the sponge is a bit heavier. I tend to use Stork to keep the sponge light. Lesley

Corina Blum

Thursday 24th of August 2017

My mum also used to make a fantastic eve's pudding when I was younger. It's funny but it's one of those recipes that seems to be a bit forgotten about these days but as all the apples and other autumn fruits like plums are just coming into season now it would be a great time to make one.

Lesley

Thursday 24th of August 2017

Hi Corina, same here I hadn't had it for years then a friend asked me if I'd make her one and I said I'd get recipe from my Mum as it's my favourite. So simple to make with any fruit. Lesley x

Jo Allison / Jo's Kitchen Larder

Wednesday 23rd of August 2017

I was introduced to Eve's pudding few years back by my English father in law as being Polish I had never had it before. I must admit it was love at first sight :) (with the pudding that is) lol. Comfort food in a bowl and lots and lots of custard is a must. Pinned x

Lesley

Thursday 24th of August 2017

Thanks Jo. This was a favourite when I was growing up and since I started making it for my own kids I've found they love it too. So simple to make. Lesley x