Eve pudding recipe

By Angela Boggiano

  1. Serves 4
  2. Takes 15 minutes to make and 40 minutes to bake
  3. Rating

This pud is aptly named after Eve and, naturally enough, features apples. Here they’re topped with a light sponge mixture, which acts as a crust. The apples stew in their own juices under the delicious vanilla sponge for a tangy fruit pud.

tried and tested
Eve pudding


  1. 600g cooking apples, peeled, cored and roughly chopped
  2. 75g light muscovado sugar
  3. Grated zest and juice of 1 lemon
  4. ¼ tsp ground cinnamon
  5. 100g butter
  6. 100g caster sugar, plus extra for dusting
  7. 2 large eggs
  8. ½ tsp vanilla extract
  9. 100g self-raising flour


  1. 1. Preheat the oven to 180°C/fan160°C/ gas 4. Put the apples in a large bowl and toss with the sugar, lemon zest and juice and the cinnamon. Transfer to a round, 2-litre ovenproof dish and set aside until needed.
  2. 2. Beat the butter and caster sugar in a bowl until pale and fluffy. Add the eggs, 1 at a time, mixing after each addition. Mix in the vanilla, then sift in the flour and gently mix to make a dropping consistency.
  3. 3. Spread the mixture over the apples and bake for 40 minutes or until the topping is cooked through and golden. Sprinkle with extra caster sugar and serve with custard.

Nutritional info

Per serving: 541kcals, 24.7g fat (14.6g saturated), 7.2g protein, 79g carbs, 58.2g sugar, 0.9g salt

Chef's tip

Freeze it: Freeze for up to 3 months. Defrost thoroughly before reheating at 180°C/fan160°C/gas 4 for 8-10 minutes.


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