Eve’s Pudding – A Simple Apple Sponge Recipe

When it comes to puddings, Eve’s pudding has got to be a Sunday favourite. A delicious pudding of stewed apples, topped with a sponge and can be served warm with cream, custard or ice cream. 

My Grandma used to make this all the time when I was growing up, and it was one of my favourites, alongside Macaroni Pudding.

As well as Eve’s Pudding, this simple dessert is also known as Mother Eve’s Pudding or even just plain Apple Sponge Pudding.

It’s a bit like an apple crumble, although I think it’s even easier to make. Eve’s Pudding has the same stewed apples but is topped with a Victoria Sponge-like topping instead of a crumble.

I don’t think you can go wrong with an apple pudding. The tart apples with a sweet topping are always a real crowd-pleaser and something the whole family can enjoy. 

Much like our Rhubarb and Pear Crumble Recipe or our Cornflake Tart, we think this Eve’s Pudding is one that you can make with ease. It’s definitely simpler than making your own pastry for an apple pie!

So why not give this one a go instead of apple crumble next time?

Where does Eve’s Pudding come from?

Eve’s Pudding is traditionally British and dates back to the late 1700s.

There are records of old recipe books where women have shared their variations of the pudding using ingredients they could easily get their hands on.

Eve’s Pudding is really meant to be a simple recipe using basic ingredients you have at hand. We’ve kept it this way, but feel free to play around with some added spices too.

It is likely called Eve’s Pudding or Mother Eve’s Pudding because of the story of Adam and Eve and the temptation of the apple, although no one really knows why for sure.

Originally it was likely made from whatever apples were found nearby, but now we have a bit of a choice on the type of apples that we use. See our notes below on apples after the ingredients list for more information.

We love the simplicity of this recipe and how easy it is to make. Preparing the apples can be done in minutes, and baking the pudding in just 30. It means you will have a tasty dessert going from ingredients to table in less than an hour. How great is that? 

Things you need for this Eve’s Pudding recipe

• Large pan
• Stand mixer or electric hand mixer
• Wooden spoon
• Baking dish 

Ingredients needed to make Eve’s Pudding

For the apple filling

• 500g of cooking apples (approx. 2 large)
• 3 tbsp of caster sugar
• 1 tbsp of butter
• 1 tbsp of lemon juice
• 2 tbsp of water

For the sponge topping

• 80g of softened butter (1/3 cup)
• 100g of caster sugar (1/2 cup)
• 125g of self-raising flour (1 cup)
• 2 large eggs
• ½ tsp of vanilla extract
• 1 tbsp of milk

What are cooking apples?

In the United Kingdom you’ll often find a variety of apples in the supermarket simply called “cooking apples” that are grown specifically for cooking. These are usually Bramley apples. They’re called cooking apples because they are an old favourite thanks to their slightly tart flavour but the ability to cook down well.

Other cooking apple varieties include Granny Smith or Golden Delicious. You could also use Braeburn apples.

To be honest, any apples will work; it just depends on what kind of flavour you like! Try a few different varieties and see what works for you.

We have used traditional cooking apples for this recipe as the flavour is tart, and the apples are larger in size.

What’s the purpose of adding lemon juice to the apples?

While you may think lemon juice will add flavour to the apples, there is another very important reason why you need to add it. The lemon juice stops the chopped apples from browning. Which can make the apples look unpleasant. 

How to make Eve’s Pudding – Step-by-step method

Peel, de-core and roughly chop the apples.

Put the apples in a large saucepan along with the caster sugar, butter, lemon juice and water. Heat on a medium setting, stirring frequently until softened and falling apart. This should take about 6-8 minutes.

Preheat the oven to 180C.

In the bowl of an electric stand mixer, beat the butter and sugar until smooth and creamy. You can also do this by hand with a wooden spoon if preferred.

Add the vanilla extract and mix again.

Crack in one of the eggs, followed by a tablespoon of the flour. Beat until combined. Follow with the second egg and another tablespoon of flour.

Add the rest of the flour and the milk and mix until just combined.

Spread the apples out in the bottom of a baking dish, then spoon the sponge mixture on top to completely cover the apples.

Bake for 30 minutes or until a skewer poked into the centre comes out with just moist apple but no wet batter.

Serve warm with custard or your chosen topping.

How to serve Eve’s Pudding

Our favourite way to serve Eve’s Pudding is with warm custard. Usually just from the supermarket since we want to keep it as easy as possible!

You could also opt for cream, either pouring cream or whipped, or your favourite ice cream too.

While we think it’s best served still warm from the oven, you could even eat it cold too.

Variations to try

Add some raisins to the apple mixture

Raisins and apples work really well together, so why not add a handful to the apple mixture before baking? 

Include other fruit 

Adding other fruits is a great way to change up this pudding while keeping some of the classic apple flavour.

Summer fruits and berries, pears, or even rhubarb will always be a great combination with apples and will balance the flavours out and add a level of sweetness. 

Substitute the apple

If you want to try a different combination, then you could substitute the apple for other fillings.

Why not try cherries, plums, or rhubarb?

Add some extra spice

Apple is such a versatile ingredient, and spices like nutmeg and cinnamon could be added to the apple mixture to enhance the flavours. It will give a level of warmth and certainly an autumnal feel to the pudding. 

My grandma also used to include a few whole cloves in the sponge sometimes for added flavour. Just make sure you keep an eye out for them when eating!

Chocolate

You could also add some chocolate chips to the sponge mixture. This will add extra sweetness to the pudding. 

FAQs

How do I store Eve’s Pudding?

If you do have any leftovers, then you can store them for up to three days in the fridge. Just make sure you let the pudding cool completely before putting the leftovers into an airtight container. 

You could always heat it up in the microwave when you want to enjoy it or just eat it cold.

This is also a great recipe to make ahead of time and reheat in the oven on low for 15 minutes.

Can you make this Gluten free? 

Absolutely you can! You will need to substitute the flour for your preferred gluten-free option and then carry on with the recipe as normal. 

Is it possible to make a vegan version of Eve’s pudding? 

It would be possible to make this vegan, but there will be a couple of things you will need to consider. First up, you will need to use dairy-free butter with the apple mixture. You can also stew the apples without it. 

The cake mix has several different ingredients that are not vegan-friendly. You’ll need to use an egg replacer (like oil or yoghurt) and then substitute the milk and butter for vegan options.

Did you love this Old School pudding?

If this recipe pushes your memory into overdrive and gets your nostalgic tummy rumbling, then we have a whole bunch of recipes that you’re going to love!

Have a look at our Best School Puddings post for some absolute British school dinner classics. All you need now is pink custard!
Love the classics more than the school dinner puds? No problem, just visit our Classic British Puddings post for some of the most delicious traditional puddings we’ve ever made!

Let us know in the comments if you’ve tried any of these pudding recipes before.

Other desserts to try:

•  Microwave Sticky Toffee Pudding in a Mug
• Old Fashioned Butterscotch Tart Recipe
• Scottish Ecclefechan Tart Recipe
• Easy Clootie Dumpling Recipe
• Classic Jam and Coconut Sponge Cake Recipe
• Classic Macaroni Pudding Recipe
• More Classic British Puddings

Pin for later!