Eve's pudding
Prep time: 25 minsTotal time: 
Eve's pudding
This old-fashioned English pudding heroes tart stewed Bramley apples and dates to the early 19th century. Originally known as Mother Eve’s pudding, its name is thought to come from the story of Adam and Eve and the temptation of the apple. Early recipe records suggest the pudding was once made with grated suet and breadcrumbs, but over time, the recipe has evolved into the light and fluffy sponge-topped version we know today. Made with mostly storecupboard ingredients, it’s easy to rustle up for a comforting, family-friendly pud
Prep time: 25 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 850g Bramley apples
- 2 tbsp lemon juice
- 75g golden caster sugar
- custard, cream or ice cream, to serve
For the sponge topping
- 100g unsalted butter, softened, plus extra to grease
- 100g golden caster sugar, plus 1 tsp for sprinkling
- ½ tsp vanilla extract
- 2 medium eggs
- 100g self-raising flour
- ¼ tsp fine salt
- 2 tsp milk
- 20g flaked almonds (optional)
Step by step
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Butter a round 22cm diameter x 6cm deep ovenproof dish. Peel, quarter and core the apples, then cut into chunks. Tip into a saucepan, add the lemon juice and 75g sugar, then stir to coat. Cover, set over a medium heat and cook for 8-10 minutes until the apples have started to soften but still hold their shape. Transfer to the greased dish and set aside to cool for at least 15 minutes before making the sponge topping.
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Preheat the oven to 180°C, fan 160°C, gas 4. For the topping, beat the butter, sugar and vanilla in a mixing bowl for a few minutes until light and fluffy. Beat in the eggs, one at a time. Fold in the flour and salt, until combined, then loosen with the milk. Spoon dollops of the batter over the cooled apples and carefully level out, ensuring the batter covers the apples and reaches the edges of the dish. Scatter with the almonds (if using) and bake for 45-50 minutes, covering with foil after 40 minutes, until risen, set and deep golden-brown. A skewer inserted into the centre of the sponge layer should come out clean. Leave to cool for 10-15 minutes, then sprinkle with 1 teaspoon of sugar and serve with custard, cream or ice cream.
