This traditional British vegan Eve's pudding is one of my family's favourite baking recipes. The apples are sweet, tangy with a pleasant bite while the sponge has delicious sweet cinnamon and lemon notes.
Serve with vegan hot custard, ice-cream, pouring cream, whipped cream or yoghurt for the ultimate dessert that is great for weeknights as well as dinner parties.
Its just so easy to prepare and have a tasty pudding ready in such a short space of time. Eve's pudding is ideal if you have a pile of apples needing used up or manage to score a reduced bag from the supermarket.
Not a fan of apples? Simply replace with your choice of fruit!
Vegan Traditional British Eve's Pudding
Vegan Eve's pudding is crisp and golden on the top, with a soft, sweet cinnamon lemony sponge and a juicy sweet-sour apple base.
Although the type of apples used will ultimately change the flavours. Which I love as then each time I bake this British pudding it can taste slightly different.
Serve hot from the oven with some plant-based custard, cream or ice-cream. Or enjoy a wedge on its own. It's so yummy!
In the unlikely event that you have leftovers they are just as delicious the next day. Even served cold for a quick breakfast.
Looking for a pudding to serve to guests? This Eve's pudding is perfect as its warming, comforting and delicious. And as it can be prepared and baked quickly you'll have more time with your guests.
What is British Traditional Eve's Pudding?
Eve's pudding is essentially a Victoria-type sponge with stewed apples cooked underneath the cake.
The origins of todays Eve's Pudding goes all the way back to 1824 Britain.
The Eve in the title refers to Eve from the Bible.
Eve's pudding used to be named Mother Eve's pudding.
Although the first Mother Eve's Pudding was prepared with pieces of bread and suet.
Nowadays Eve's pudding is not so common but this dessert is so tasty, simple and family-friendly that it deserves to be revived and baked.
How To Prepare Vegan Traditional British Eve's Pudding
Recipe FAQs And Notes
Leftovers can be stored in the fridge, within a covered container, for 3-4 days.
This pudding is delicious chilled but if preferred reheat in a warm oven for a few minutes.
Eve's pudding also copes well with being frozen. Simply place in a freezer-proof container and freeze for 4-6 months. Defrost before enjoying and reheat if preferred.
The traditional accompaniment for Eve's pudding is hot custard.
You can find an easy vegan custard recipe over on my old school dinners jam and coconut sponge recipe.
Or serve a vegan ready-made custard which is useful when your short of time. My family likes the Alpro ready-made custard.
Alternatively serve with some vegan cream, yogurt, or ice-cream. When I was little, growing up in Scotland, if we didn't have cream or custard for apple pie or other hot desserts, my mum would just pour over a little milk.
A little splash of plant-based milk would work well with this pudding.
Or enjoy a slice on its own. It's so good it can carry its own!
Fruits such as pears, nectarines, plums, and peaches work well as substitutions. A combination of these fruits would be really tasty. Follow the recipe as per the apples for these types of fruit.
Fresh or canned pineapple chunks could be used and will not require extra stewing. Just add to the baking casserole.
Fresh or frozen berries can be used but just keep in mind that berries may release more liquid as they cook so don't add any water to them. Also they won't require extra stewing.
Try adding some berries on top of the stewed apples after you place the apples in the baking dish. If your berries are really sour perhaps mix some sugar through the berries.
A few dried fruits scattered over the stewed apples or fruit will add interesting texture and flavour.
More Vegan Traditional Delicious Bakes
- Traditional Scottish Smiddy Dumpling (delicious old Scottish fruit cake)
Vegan Eve's Pudding (Traditional British)
- baking dish/cake/pie pan big enough for 4 servings. Roughly about 8 x 8 or 8 x 6 inch.
- Saucepan for stewing apples
For the sponge topping:
- 115 grams self-raising flour Sieved, or replace with plain/all-purpose flour plus an extra teaspoon of baking powder
- 1 teaspoon baking powder
- 65 grams soft brown sugar or use dark brown/caster/granulated sugar.
- 115 millilitres water
- 1 teaspoon cinnamon
- 3 tablespoons vegetable oil
- 2 teaspoons lemon zest zest of 1 small lemon or ½ a large lemon.
For the apple base:
- 5 whole apples Ordinary 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.
- 3 teaspoon soft brown sugar or an alternative sugar
- 2 teaspoon lemon juice
- 1-4 tablespoon water exact quantity depends on your apples and how much juices they release while stewing
- vegan custard, home-made or shop-bought *** custard recipe link found in recipe notes***
- Preheat oven to Fan/180 Celsius/350 Fahrenheit/Gas 4.
- Grease the baking dish with a little margarine or oil.
Stew the apples:
- Tip the chopped apples into the saucepan along with 2 tablespoon of water, lemon juice and sugar.Heat over a medium setting and cook the apples until fork soft but still firm.Stir frequently and if too dry add another 1-2 tablespoon of water.After about 10-15 minutes the apples should be ready. Add the apples to the greased dish.
Prepare the sponge topping:
- When the apples are nearly finished stewing prepare the sponge.Add flour, baking powder, cinnamon, sugar and lemon zest to a mixing bowl. Stir well.
- Add the water and oil.Mix until everything is a smooth batter.
- Pour and spread the mix evenly over the apples.
- Place on the middle rack of the oven.Bake for 25-40 minutes until golden. (Exact time will depend on your oven, check the pudding after 25 minutes). Fan ovens tend to cook faster.A skewer inserted into the sponge comes out clean-ish. Its a pudding so no need for a completely dry inside.
- Serve hot straight from the oven or cool for later.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Nutrition data does not include the vegan custard accompaniment.
- For a larger Eve's pudding or more servings simply double the ingredients and use a larger oven dish. (I doubled the recipe and used a larger baking dish and the pudding was ready in just over 30 minutes with a fan oven, so times will depend on your oven. Check the pudding after 25-30 minutes).
- Leftover Eve's pudding can be stored in the fridge, in a covered container, for up to 3-4 days.
- Or frozen for up to 4-6 months, well wrapped.
- Leftovers are really tasty chilled for breakfast. Or take a slice for a pack lunch or picnic. Eve's pudding slices up really well when chilled and holds its form.
- Serve Eve's pudding with vegan cream, custard, yogurt or ice-cream. Or enjoy on its own. It is traditionally served with hot custard.
- Check out the jam and coconut sponge post as a easy and quick recipe for custard is also supplied that can be used to accompany Eve's pudding.
- Not too keen on apples? Or have other fruit that needs using up? Sub the apples for pears, peaches, nectarines or plums. Or a combination. Eve's pudding is an ideal way to use up reduced sticker punnets of fruit or whenever you happen to have a surplus of fruit.