This British traditional vegan Eve’s pudding is one of my family’s favourite baking recipes.
Its just so easy to prepare and have ready in such a short space of time.
This recipe is ideal if you have a pile of apples needing used up or manage to score a reduced bag from the supermarket.
Also there’s fruit added to the pudding. Which is always a bonus especially when you have kids to feed.
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 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.
Really Easy Step-By-Step Guide For Preparing This Delicious Dessert:
Recipe FAQs and Pro Tips
- baking dish/cake/pie pan big enough for 4 servings. Roughly about 8 x 8 or 8 x 6 inch.
For the sponge topping:
- 115 grams self-raising flour Sieved
- 1 teaspoon baking powder Sieved
- 65 grams soft brown sugar or use dark brown/caster/granulated sugar.
- 115 ml water
- 1 teaspoon cinnamon
- 3 tablespoons vegetable oil
- 2 tsp lemon zest zest of 1 small lemon or 1/2 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 tsp soft brown sugar or an alternative sugar
- 2 tsp lemon juice
- 1-4 tablespoon water quantity depends on your apples.
- 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 tbsp 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 tbsp 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 begin preparing the sponge.Add flour, baking powder, cinnamon, sugar and lemon zest to a mixing bowl. Mix.
- 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).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.
- 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 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.
- 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.