Vegan Eve’s Pudding is one of my favourite baking recipes.
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.
The first Mother Eve’s Pudding was made up with suet and breadcrumbs.
My Vegan, all-plant version is comfort in a bowl…or on a plate!
Crisp on the top, soft, sweet cinnamon sponge inside, and juicy apple base.
Its a perfect midweek dessert or supper, super quick and easy to prepare.
Serve hot from the oven on its own or even better with some plant-based custard, cream or ice-cream.
Although its just as tasty sliced and served cold.
Vegan Eve’s Pudding
- baking dish/cake pan/casserole type dish big enough for 4 servings
- 115 grams Self raising flour
- 1 teaspoon baking powder, sieved if lumpy
- 65 grams soft brown sugar or use caster sugar, or even try coconut sugar
- 115 millilitres (ml) water
- 1 teaspoon cinnamon
- 3 tablespoons vegetable oil
- For the apple base
- 4 whole eating/dessert apples, cored and chopped (such as golden delicious, granny smiths, etc. If cooking/brambly apples are used sugar would need to be added) I don't peel the apples unless there is a blemish as I prefer to keep the skins for the extra nutrition., but that's just my preference.
- 1-2 tablespoon water
- Preheat oven 160 Fan/180 Celsius/350 Fahrenheit/Gas 4.
- Grease well your baking dish.
- Tip the chopped apples into the saucepan along with the 1-2 tbsp of water.Simmer, stir frequently and if too dry add another tbsp of water, until apples are just soft.Using a slotted spoon, (to drain any excess liquid) tip the apples into the greased baking dish.
- To prepare the sponge topping, add the 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 your 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 completely dry top.
- Serve hot or cold.Delicious served with plant-based/vegan cream, custard or ice-cream.
- I used an 8 inch by 8 inch casserole dish for my pudding. An 8 inch diameter cake pan would also be fine.
- Vegan Eve’s Pudding should keep covered in the refrigerator for up to 4 days.
- If you’d like to serve leftovers warm, just bring the pudding back to room temperature and reheat at the baking temperature stated within the recipe, for about 15 minutes. Place kitchen foil over the top to prevent browning too much.
- 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 (its for pink custard so just omit the red colouring).
- I served my family’s pudding with a squish of this cream:
Looking for more traditional bakes and recipes?
Try these Scottish Highlands Vegan Oatcakes:
And this Free From Fruit Loaf Cake, which may be free from many allergens but is definitely not free from taste and is packed full of fruit…
I would love to read about how you get on with my recipes.
All comments welcome.
I appreciate any share on social media or pinning on Pinterest.
All the support I receive is so much appreciated and helps to grow my blog and expand my recipe collection.
Many Thanks and Happy Holidays.
Vegan Eve’s Pudding