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!
Servings 4
Calories 583kcal
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Ingredients
For the sponge
- 125 g Butter softened
- 125 g Golden Caster Sugar (Superfine sugar)
- 2 Eggs large
- 125 g Self-Raising Flour (Self-rising flour)
- 1 teaspoon Vanilla Extract
For the stewed apples
- 750 g Bramley Apples (cooking apples) peeled, cored and chopped
- 1 tablespoon Lemon Juice
- 2 tablespoon Water
- 3 tablespoon Caster Sugar (Superfine 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.
- Make the sponge by creaming together the butter and sugar until pale and fluffy using a wooden spoon.125 g Butter, 125 g Golden Caster Sugar (Superfine sugar)
- Beat in the eggs and vanilla extract.2 Eggs, 1 tsp 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 (Self-rising 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 (cooking apples), 1 tbsp Lemon Juice, 2 tbsp Water
- Stir in the caster sugar and cinnamon, cook for 2 more minutes, then spoon the apples into the prepared baking dish.3 tbsp Caster Sugar (Superfine sugar), 1 tsp Cinnamon
- Top the apples with the vanilla sponge and bake in the oven for 30-35 minutes until the sponge is golden brown.
Notes
- Apples: Bramley cooking apples work best. Their tart flavour balances the sweet sponge and they break down beautifully when cooked.
- Apple texture: Cook the apples until very soft and almost completely broken down. This smooth, jammy texture is intentional.
- Apple filling: If the apples release lots of liquid, cook them for a little longer so the filling isn't watery.
- Baking dish: Use a 1.5–2 litre ovenproof dish. A deeper or shallower dish may alter the cooking time.
- Doneness: The sponge should be well risen, golden and springy. Insert a skewer into the sponge layer only; it should come out without wet batter.
- Make ahead: The apple filling can be prepared in advance and refrigerated. Make the sponge batter shortly before assembling and baking.
- Storage: Store leftovers covered in the fridge for up to 3 days and reheat until piping hot.
- Freezing: Freeze cooled portions for up to 3 months. Defrost overnight in the fridge before reheating.
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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