An easy Eve's pudding recipe made with a layer of tart cinnamon-spiced stewed apple, topped with a fluffy vanilla sponge!
Serve this classic British dessert with custard, cream, or ice cream for an easy apple sponge pudding the whole family will love!
This simple Eve's pudding makes a delicious change from the usual apple crumble and apple pie recipes around during apple season!
I like to use tart Bramley apples or cooking apples, which contrast nicely with the sweet vanilla sponge.
👩🍳 Love Bramley apples? You might also like my easy cinnamon apple muffins recipe, air fryer apple crumble, and apple loaf cake too!
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✔️ Why you'll love this recipe!
- Soft stewed apples with a fluffy sponge on top makes for a warm and cosy dessert, especially during chilly autumn evenings.
- Renowned for their tartness and fluffy texture when cooked, Bramley apples break down beautifully, creating a sumptuous and tangy base that complements the sweet sponge perfectly.
- Eve's pudding can be served with a variety of accompaniments like custard, ice cream, clotted cream, or whipped cream.
- The recipe can easily be doubled (or tripled) to feed more people.
⭐ Five Star Reader Review
What a special recipe! I love the combination of the soft sponge with the apple filling. Perfect for autumn!! LIZA ⭐⭐⭐⭐⭐
🛒 Ingredient notes
For the stewed apple layer;
- Bramley Apples - you'll need 750g of Bramley apples. If you can't get hold of Bramley apples, use any cooking apple or tart eating apple such as Granny Smith. If using a dessert apple, you'll need to reduce the amount of sugar used to sweeten them.
- Lemon Juice - stops the apples from going brown when chopped, and also acts as the liquid for stewing.
- Water - for stewing the apples.
- Cinnamon - although not a traditional ingredient in Eve's pudding, this warming ground spice gives the apples a lovely flavour.
- Caster Sugar - to sweeten the Bramley apples. If you like your apples very tart, use only half the sugar quantity specified in the recipe card.
For the vanilla sponge;
- Butter - unsalted butter which has been softened. You can also use soft margarine like Stork.
- Golden Caster Sugar - or use white caster sugar or granulated sugar.
- Eggs - 2 large eggs at room temperature.
- Flour - self-raising flour is used in this recipe, which already has the raising agent added.
- Vanilla Extract - one teaspoon of good quality vanilla extract. You can also use vanilla bean paste.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 180c (160 fan/ Gas 4) and lightly grease a 1.5-2 litre baking dish.
Two: For the sponge, first cream together the butter and sugar until pale and fluffy using a wooden spoon.
Three: Beat in the eggs and vanilla extract.
Four: Fold in the flour until all of the ingredients are combined. Set aside whilst you stew the apples.
Five: Place the chopped apples, lemon juice and water in a large saucepan and cook on a medium heat for 7-8 minutes until the apples turn soft and mushy.
Six: Stir in the caster sugar and cinnamon then spoon the apples into the prepared baking dish.
Seven: Top the apples with the vanilla sponge and bake in the oven for 30-35 minutes until the sponge is golden brown.
💭 Expert tips
- Make the sponge mixture first, then peel and chop the apples ready for stewing. This will prevent them from going brown.
- Make sure all of the sponge ingredients are at room temperature before beginning the recipe. This will ensure your sponge is light and fluffy!
- The apple layer should be moist, but not overly wet. If there's too much liquid, the sponge may become soggy. If your apples release too much juice, consider draining some of it off or cooking them a little longer before adding the sponge layer.
- Skip the cinnamon if you don't like it, or swap it for mixed spice or nutmeg.
- The sponge topping should be golden and spring back when lightly pressed. An inserted skewer should come out clean. Keep an eye on the pudding as it bakes to avoid overcooking.
🍴 Serving suggestions
Serve Eve's pudding with custard, whipped cream, clotted cream, or even vanilla ice cream (my honeycomb ice cream goes well with it too!).
It's also delicious with creme fraiche, evaporated milk, or Greek yogurt!
📖 Variations
- Add fresh berries to the apples. Blackberries, raspberries, or blueberries would work well! Just stir them in once the Bramley apples have been stewed.
- Other fruit such as plums or rhubarb can also be used.
- Sprinkle a little demerara sugar or brown sugar over the sponge for an extra sweet crunchy topping.
- Add flaked almonds to the top of the sponge for nutty texture.
- Make slow cooker Eve's pudding!
- Swap some of the self-raising flour for ground almonds which will produce an extra moist sponge.
🥡 Storage
The apple pudding is best served warm, straight from the oven.
Store - Leftovers can be placed in an airtight container and stored in the fridge for up to 3 days.
Reheat - Microwave or warm the pudding in the oven before serving. You can also eat it at room temperature!
Freeze - Apple sponge can be frozen. Allow to cool, cover with foil and freeze for up to 3 months. Defrost before reheating in the oven.
❓ Frequently asked questions
Eve's pudding is a traditional British dessert that consists of a layer of stewed apples topped with a sponge cake mixture
The dessert is believed to be named after Eve from the biblical story of Adam and Eve, referencing the apple from the Garden of Eden.
I haven't tried making a vegan version of Eve's pudding, but the butter could be replaced with a dairy-free butter alternative, and dairy-free yogurt could be used instead of the eggs.
Yes! Reheat in the microwave or low oven until heated through. It's best served fresh from the oven though!
Bramley apples are traditionally used due to their tart flavour and fluffy texture when cooked.
If your apples release an excessive amount of juice, you can drain some of it off or let the apples stew for a longer time before adding the sponge layer to prevent a soggy sponge.
😋 More easy dessert recipes
- Blackberry and Apple Crumble
- Sticky Toffee Apple Pudding
- Cherry Cheesecake
- Baked Apples with Mincemeat
- Strawberry Cobbler
- Rhubarb and Ginger Crumble
- Lemon Curd Tartlets
- Hot Cross Bun Pudding
- Apple Sauce
- Apple Loaf Cake
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Recipe
Easy Eve's Pudding (Apple Sponge)
Equipment
- Kitchen Scales
- Chopping Board
- Vegetable Peeler
- Knife
- Saucepan
- Mixing Bowl
- Wooden Spoon
- Pie Dish
Ingredients
For the sponge
- 125 g Butter softened
- 125 g Golden Caster Sugar
- 2 Eggs large
- 125 g Self-Raising Flour
- 1 teaspoon Vanilla Extract
For the stewed apples
- 750 g Bramley Apples peeled, cored and chopped
- 1 tablespoon Lemon Juice
- 2 tablespoon Water
- 3 tablespoon Caster Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and lightly grease a 1.5-2 litre baking dish.
- For the sponge, cream together the butter and sugar until pale and fluffy using a wooden spoon.125 g Butter, 125 g Golden Caster Sugar
- Beat in the eggs and vanilla extract.2 Eggs, 1 teaspoon Vanilla Extract
- Fold in the flour until all of the ingredients are combined. Set aside whilst you stew the apples.125 g Self-Raising Flour
- Place the chopped apples, lemon juice and water in a large saucepan and cook on a medium heat for 7-8 minutes until the apples turn soft and mushy.750 g Bramley Apples, 1 tablespoon Lemon Juice, 2 tablespoon Water
- Stir in the caster sugar and cinnamon then spoon the apples into the prepared baking dish.3 tablespoon Caster Sugar, 1 teaspoon Cinnamon
- Top the apples with the vanilla sponge and bake in the oven for 30-35 minutes until the sponge is golden brown.
Notes
- Make the sponge mixture first, then peel and chop the apples ready for stewing. This will prevent them from going brown.
- Make sure all of the sponge ingredients are at room temperature before beginning the recipe. This will ensure your sponge is light and fluffy!
- The apple layer should be moist, but not overly wet. If there's too much liquid, the sponge may become soggy. If your apples release too much juice, consider draining some of it off or cooking them a little longer before adding the sponge layer.
- Add fresh berries to the apples. Blackberries, raspberries, or blueberries would work well! Just stir them in once the Bramley apples have been stewed.
- Other fruit such as plums or rhubarb can also be used!
- Sprinkle a little demerara sugar or brown sugar over the sponge for an extra sweet crunchy topping.
- Add flaked almonds to the top of the sponge.
- Make slow cooker Eve's pudding!
- Swap some of the self-raising flour for ground almonds which will produce an extra moist sponge.
Jacqueline
That looks gorgeous Beth. I do love a fruity pudding and yes pour on that custard.
Liza
What a special recipe! I love the combination of the soft sponge with the apple filling. Perfect for autumn!!
Carrie
This was the perfect fall treat! My husband loved it too.
Tavo
loved this apple pudding! Super easy to make and yummy!
Renee | The Good Hearted Woman
Oh, this looks absolutely luscious! That sponge on top is so light and fluffy - thanks for the reminder to start with everything at room temperature.