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Eve's pudding in a white baking dish.
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5 from 13 votes

Easy Eve's Pudding Recipe (Apple Sponge)

Enjoy a classic British dessert with this easy Eve's pudding recipe: stewed apples topped with a fluffy vanilla sponge - the perfect sweet treat!
Course Dessert
Cuisine British
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 4
Calories 583kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary

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/ 350°F) 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

Top 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.
 
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.
  • 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 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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 583kcal | Carbohydrates: 98g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 36mg | Potassium: 293mg | Fiber: 6g | Sugar: 60g | Vitamin A: 239IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg
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