📝 About This Recipe
A quintessential British classic dating back to the early 19th century, Eve's Pudding is the ultimate comfort dessert featuring a layer of tart, stewed apples hidden beneath a light, golden Victoria sponge. Named after the biblical Eve for its use of the 'forbidden fruit,' this pudding perfectly balances the acidity of Bramley apples with the buttery sweetness of the cake. It is a warm, nostalgic embrace in a bowl, representing the very best of traditional English home cooking.
🥗 Ingredients
The Apple Base
- 700 grams Bramley Apples (peeled, cored, and sliced into 1cm chunks)
- 50 grams Light Brown Soft Sugar (to sweeten the fruit)
- 1 teaspoon Ground Cinnamon
- 1/2 piece Lemon (juiced, to prevent browning and add brightness)
- 1 tablespoon Water
The Sponge Topping
- 125 grams Unsalted Butter (softened at room temperature)
- 125 grams Caster Sugar
- 2 pieces Large Eggs (at room temperature, lightly beaten)
- 125 grams Self-Raising Flour (sifted)
- 1/2 teaspoon Baking Powder (for extra lift)
- 1 teaspoon Vanilla Extract (high quality)
- 1-2 tablespoons Whole Milk (to reach dropping consistency)
Optional Garnish
- 1 tablespoon Demerara Sugar (for a crunchy topping)
- 15 grams Flaked Almonds (optional, for texture)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F/Gas Mark 4). Lightly grease a 1.5-liter deep ovenproof baking dish with a little butter.
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2
Prepare the apples by peeling, coring, and slicing them. Place them in a large saucepan with the light brown sugar, cinnamon, lemon juice, and a splash of water.
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3
Cook the apples over medium heat for 5-8 minutes, stirring occasionally, until they begin to soften but still hold their shape. They shouldn't turn into a puree yet.
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4
Transfer the apple mixture into the prepared baking dish, spreading them out into an even layer. Set aside to cool slightly while you make the sponge.
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5
In a large mixing bowl, cream together the softened butter and caster sugar using an electric hand whisk or wooden spoon until the mixture is pale, light, and fluffy.
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6
Gradually add the beaten eggs, one at a time, beating well after each addition. If the mixture looks like it might curdle, add a tablespoon of the flour.
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7
Stir in the vanilla extract to incorporate.
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8
Gently fold in the sifted self-raising flour and baking powder using a large metal spoon. Use a figure-eight motion to keep as much air in the batter as possible.
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9
Add the milk a little at a time until the batter reaches a 'dropping consistency'—this means it should fall easily off the spoon when tapped.
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10
Spoon the sponge mixture over the apples, starting from the edges and working inward. Smooth the top gently with a spatula to cover the fruit completely.
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11
Sprinkle the top with demerara sugar and flaked almonds (if using) for a delightful crunch and professional finish.
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12
Bake in the center of the oven for 35-40 minutes, or until the sponge is well-risen, golden brown, and a skewer inserted into the cake layer comes out clean.
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13
Remove from the oven and allow to stand for 5 minutes before serving. This allows the juices from the apples to settle slightly.
💡 Chef's Tips
Always use Bramley apples if possible; their high acidity and fluffiness when cooked provide the perfect contrast to the sweet sponge. Ensure your butter is truly soft (room temperature) before creaming to ensure a light, airy sponge topping. If the top of the pudding is browning too quickly in the oven, cover it loosely with a piece of foil for the final 10 minutes. For a twist, you can add a handful of blackberries or sultanas to the apple mixture for extra depth of flavor. Avoid over-mixing the flour; fold it in just until incorporated to prevent the sponge from becoming tough.
🍽️ Serving Suggestions
Serve warm with a generous lashing of thick, homemade vanilla custard. A scoop of high-quality clotted cream or vanilla bean ice cream melts beautifully into the warm sponge. Pair with a cup of strong English Breakfast tea for the ultimate afternoon treat. For a festive touch, serve with a glass of dessert wine like a Sauternes or a chilled glass of cider.