Vegan Eve’s Pudding is one of my favourite baking recipes.
Its just so easy to prepare and have ready in such a short space of time.
Also there’s fruit added to the pudding! Which is always a bonus.
Vegan Eve’s pudding is crisp on the top, with a soft, sweet cinnamon sponge and a juicy sweet-sour apple base.
Serve hot from the oven on its own or even better with some plant-based custard, cream or ice-cream.
In the unlikely event that you have any leftovers they are just as delicious the next day even served cold.
What is Eve’s Pudding?
The origins of todays Eve’s Pudding goes all the way back to 1823 Britain!
The Eve in the title is actually referring to Eve from the Bible.
Eve’s pudding used to be named Mother Eve’s pudding.
The first Mother Eve’s Pudding was made up with suet and breadcrumbs.
Vegan Eve’s Pudding
Easily doubled for more portions.
Vegan Eve's Pudding
- baking dish/cake pan/casserole type dish big enough for 4 servings. I used a 3 litre Pyrex dish. I have also used an 8 x 8 inch brownie pan.
- 115 grams self-raising flour
- 1 teaspoon baking powder sieved if lumpy
- 65 grams soft brown sugar or use caster sugar
- 115 ml's water
- 1 teaspoon cinnamon
- 3 tablespoons vegetable oil
- For the apple base
- 4-5 whole eating/dessert apples Cored and chopped into chunks. I don't peel the apples unless there is a blemish as I prefer to keep the skin on for the extra nutrition.
- 1-2 tablespoon water
- Preheat oven 160 Fan/180 Celsius/350 Fahrenheit/Gas 4.
- Grease the baking dish with a little margarine.
- Tip the chopped apples into the saucepan along with1-2 tbsp of water.Bring to a simmer and gently cook the apples. Stir frequently and if too dry add another tbsp of water, until apples are just soft. Tip the apples, minus any liquid, into the baking dish.
- To prepare the sponge topping:Add flour, baking powder, cinnamon, sugar, oil and water to a mixing bowl. Mix well.
- Spoon the mix evenly over the apples.
- Place on the middle rack of the oven.Bake for 25 minutes or until golden, and a skewer inserted into the sponge comes out clean-ish. Its a pudding so no need for a completely dry top.
- Serve hot or cold.Delicious served with plant-based/vegan cream, custard or ice-cream.
The following nutritional data is for guidance only and is not a strict calculation as ingredients vary.
- Vegan Eve’s Pudding will keep fresh covered in the refrigerator for up to 3-4 days.
- Portions cam be frozen if required. Defrost before reheating.
- If you’d like to serve leftovers warm reheat at the baking temperature stated within the recipe, for about 10 minutes.
- Serve Vegan Eve’s Pudding with some vegan custard. Check out my Old School Dinners Vegan Jam Sponge post as it contains an easy custard recipe.
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