Eve’s pudding was probably my favourite dessert as a child and it always brings back memories when I bake this dish.
I have my friend Gayle to thank for this recipe, she has gone on at me for months to make her Eve’s pudding. The only problem was that I was quite determined that it had to be my Mum’s old recipe. My Mum made the best Eve’s pudding I’ve ever eaten. A proper old fashioned pudding from my childhood and given the abundance of apple trees in our garden, we ate this a lot! In my opinion Eve’s pudding should have apples tossed in a little cinnamon (although this is not traditional), topped with a soft sponge and a thick dome shaped crust! It is pudding heaven in a bowl.
A few weeks ago I was visiting my sister Judith, she’s moved into a new house and there are two mature apple trees in her garden. One of the trees was full of deliciously sweet eating apples. So armed with my Mum’s recipe and a bag of my sisters apples I set to making a few puddings. To watch my own children’s faces as they tried the pudding was sheer delight, they loved it as much as I did as child. I’ve made it weekly for the past month. I did make a pudding for my friend, Gayle was delighted and she scoffed the lot, although her son did sneak in and steal the crust off the top when she wasn’t looking.
mum’s eve’s pudding
Print recipe
| Serves | 6 |
Ingredients
- 5-6 firm eating apples (peeled, cored and cut into quarters)
- 1 heaped tsp ground cinnamon (optional)
- 8 oz self raising flour
- 4 oz caster sugar
- pinch salt
- 4 oz stork margarine
- 1/4 pint milk
- 1 egg
Directions
| Peel, core and quarter the apples and place in a saucepan with a small amount of water. Place on the hob over a medium-high heat with the lid on and cook for 4 minutes, you don't want to cook the apples, merely soften them slightly. Take off the heat and stir through the ground cinnamon before transferring to an round oven proof dish (approximately 20cm in diameter). | |
| 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. Spread the mixture over the top of the apples, ensuring the dish is completely covered. | |
| Place in a pre-heated oven at 170CFan 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. | |
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Doesn’t this look yummy, I would definitely have mine served with custard. Commenting as BritMums Baking Round-up Editor. 🙂
I agree Julie, I love Eves Pudding and custard, proper pudding. Lesley x
This looks so delicious and easy to make too, I wonder if using butter instead of the margarine would work too. #CookBlogShare
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
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.
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
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
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
Aw, this is a blast from the past for me too! My dad used to make eve’s pudding all the time when we were kids – very similar recipe, though no cinnamon and a few more apples – plus he would use cooking apples so it was quite tart, but went well with lashings of custard (Bird’s custard, of course!) Thanks for linking this up to #CookBlogShare! Eb x
Thanks Eb, funnily enough the cinnamon is very much my addition to the recipe. Like your Dad my Mum used whatever apples were available and as we had a tree of cooking apples in the garden, more often than not she used those. I’m waiting for a pudding to come out of the oven right now as it’s been such a miserable day. Lesley x