A delicious traditional British bake loved for hundreds of years.So economical, incredibly easy to prepare and full of apple, cinnamon and fresh lemon flavours.This pudding is an excellent go-to for a quick family dessert or even for dinner parties.Simply double the ingredients for more delicious portions.
Course Dessert, pudding, Supper
Prep Time 20mins
Cook Time 40mins
Stewing apples 15mins
Total Time 1hr15mins
baking dish/cake/pie pan big enough for 4 servings. Roughly about 8 x 8 or 8 x 6 inch.
For the sponge topping:
65gramssoft brown sugaror use dark brown/caster/granulated sugar.
2tsplemon zestzest of 1 small lemon or 1/2 a large lemon.
For the apple base:
5wholeapples 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.
3tspsoft brown sugaror an alternative sugar
1-4tablespoonwaterquantity 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.