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.

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Additional recipe suggestions

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

• Classic Apple & Blackberry Crumble
• Spiced Apple Cake
• Plum & Apple Galette
• Pumpkin Cake
• Rhubarb Crumble
• Rhubarb & Ginger Clafoutis
• Panettone Bread & Butter Pudding

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