Eve’s pudding

Eve's pudding

Eve’s pudding

This is another classic recipe which I baked for my brother when he came to visit us last weekend. I hadn’t made it for donkey’s years! He liked it so much he wanted to know how it’s made so here it is. As usual there are loads of different recipes out there but basically an Eve’s pudding (no idea why it is called that) consists of stewed apples at the bottom and a sponge mixture at the top. It’s simple but nice. Ideally it is served hot with either cream or custard. My recipe -slightly adapted- comes from the BBC website.


  • 4 large cooking apples, finely sliced
  • 200g unsalted butter
  • 100g raisins
  • 175g caster sugar
  • 4 eggs
  • 200g self-raising flour


  1. Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple plus a couple of tbspoons of sugar. Mix well. Scatter the raisins over the top.
  2. In a separate dish beat the remaining butter and sugar together until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. If mixture is too stiff add a few tablespoons of milk. Spread the batter over the apples, then bake for 60 mins until golden. Serve with custard or cream.


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