Eve’s pudding is a simple British fruit-and-sponge pudding that makes good use of sharp cooking apples. The apples soften beneath a light sponge, so choose a baking dish that leaves room for the topping to rise.
Ingredients
- 600g prepared, peeled, cored and diced Bramley or other cooking apples
- 1 tbsp Lemon juice
- 150g, divided Caster sugar
- 100g, softened Unsalted butter
- 2 large Eggs
- 150g Self-raising flour
- 2 tbsp Milk
- 1/2 tsp, optional Ground cinnamon (optional)
Method
- Heat the oven to 180°C (160°C fan). Grease a 20cm square baking dish. Toss the prepared apples with the lemon juice and 35g of the sugar, then spread them in the dish.
- Beat the softened butter with the remaining 115g sugar until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.
- Fold in the remaining flour, then stir in the milk to make a soft dropping batter. Spoon it over the apples and spread gently to cover them.
- Bake for 30–35 minutes until the sponge is risen, golden and cooked through; a skewer inserted into the sponge should come out clean.
- Leave to stand for 10 minutes before spooning into bowls. Serve warm with custard or cream.
Allotment tip
Cut the apples into similar-sized pieces and do not pack the batter down; it needs room to rise. If using eating apples, taste first and reduce the sugar in the fruit layer to suit their sweetness.
Ingredient swaps
A dairy-free block spread and unsweetened plant drink can replace butter and milk; use a tested egg-free sponge recipe if avoiding eggs, as simply omitting them will not give the same rise.
Allergens: Wheat (gluten) in the flour; eggs; milk (dairy).
Storing leftovers
Cool promptly and refrigerate within two hours because of the cooked fruit and sponge. Eat within 48 hours or freeze portions; reheat until steaming hot throughout.