Eve’s pudding combines soft baked apples with a light, golden sponge topping, making it a traditional British dessert. For a simple homemade version, Delia Smith Eve’s Pudding Recipe brings together tart cooking apples, butter, sugar, and a soft sponge that tastes especially good with warm custard.
Ingredients
This recipe serves 6 people, with approximately 20 minutes of preparation and 35–45 minutes of baking.
For the Apple Filling:
750g Bramley cooking apples
2 tablespoons caster sugar
1 tablespoon fresh lemon juice
2 tablespoons water
15g butter, for greasing the dish
For the Sponge Topping:
110g unsalted butter, softened
110g caster sugar
2 large eggs
110g self-raising flour
2 tablespoons milk
1 teaspoon vanilla extract (optional)
A small pinch of salt
For Serving:
Warm vanilla custard
Double cream
Vanilla ice cream
How to Make Delia Smith Eve’s Pudding
Step 1: Prepare the Apples
Preheat your oven to 190°C (170°C fan) or Gas Mark 5. Lightly grease a deep 1.5-litre baking dish with butter.
Peel the Bramley apples, remove the cores, and cut them into medium-sized slices. Try to keep the slices fairly even so they soften at the same time.
Put the apples into a saucepan with the caster sugar, lemon juice, and water. Cook over medium-low heat for around 6–8 minutes, stirring occasionally.
You want the apples to soften slightly without completely losing their shape. Bramley apples naturally break down during cooking, so avoid leaving them on the heat too long.
Spoon the apples into your greased baking dish and spread them evenly across the bottom. Leave them to cool slightly while you prepare the sponge.
Step 2: Make the Sponge Mixture
Place the softened butter and caster sugar in a large mixing bowl. Beat them together using an electric mixer or wooden spoon until pale and fluffy. This usually takes around 3–4 minutes with an electric mixer.
Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, add a spoonful of the measured flour and continue mixing.
Sift in the self-raising flour and salt, then fold everything together using a large spoon or spatula. Add the milk and vanilla extract, stirring gently until the batter becomes smooth and soft enough to drop from a spoon.
I prefer mixing the flour by hand at this stage. It gives better control over the batter and helps prevent the sponge from becoming heavy.
Step 3: Assemble and Bake
Spoon the sponge mixture over the prepared apples. Start by adding several small spoonfuls across the surface, then gently spread them together using the back of a spoon.
Try to cover the apples evenly without pressing the sponge mixture into the fruit.
Place the dish on the middle shelf of your preheated oven and bake for 35–45 minutes, until the sponge has risen and developed a golden-brown colour.
To check if the pudding is ready, insert a skewer into the centre of the sponge. It should come out without any wet batter. Be careful not to push the skewer all the way into the apple filling.
If the top browns too quickly, loosely cover it with foil for the remaining baking time.
Remove the pudding from the oven and leave it for about 10 minutes before serving. The apples will still be hot underneath the sponge, so allow them a little time to settle.
What to Serve With Delia Smith Eve’s Pudding
Warm vanilla custard is the traditional British choice for serving Eve’s pudding. Its smooth, creamy texture goes well with the soft apples and buttery sponge. I would choose custard over anything else, especially during colder months.
Vanilla ice cream is another good option. A scoop placed beside the warm pudding melts slowly and adds a little extra sweetness.
Double cream also pairs nicely with the pudding. You can pour a small amount over each serving or offer it separately.
For a traditional family dessert, I recommend serving Delia Smith Eve’s Pudding Recipe warm with generous spoonfuls of vanilla custard. The combination of slightly sharp apples, sweet sponge, and creamy custard has been enjoyed in British homes for generations.
Delia Smith Eve’s Pudding Nutrition Information
The following nutritional values are approximate estimates per serving, based on six portions without custard, cream, or ice cream.
Nutrient | Amount per Serving |
|---|---|
Calories | 400 kcal |
Carbohydrates | 58g |
Protein | 5g |
Total Fat | 18g |
Saturated Fat | 10g |
Sugar | 37g |
Fibre | 3g |
Sodium | 120mg |
The nutritional values can change depending on the apples, butter, and portion sizes used.
FAQs
What Are the Best Apples for Eve’s Pudding?
Bramley apples are traditionally used because they have a naturally sharp flavour that balances the sweetness of the sponge. They also soften nicely during baking. Granny Smith apples can be used if Bramleys are unavailable, although they tend to keep their shape more firmly.
Can I Make Eve’s Pudding in Advance?
Yes. You can prepare the apple filling earlier in the day and keep it covered in the refrigerator. Make the sponge mixture shortly before baking for the best texture. A fully baked pudding can also be refrigerated and reheated before serving.
Why Is My Eve’s Pudding Soggy?
A soggy sponge usually comes from excess liquid in the apple filling or insufficient baking time. Avoid adding too much water when cooking the apples, and always check the centre of the sponge before removing the pudding from the oven.
Can I Use Plain Flour Instead of Self-Raising Flour?
Yes. Replace the 110g of self-raising flour with 110g plain flour mixed with approximately 1½ teaspoons of baking powder. Sift them together before adding them to the sponge mixture.
How Long Can I Store Eve’s Pudding?
Let the pudding cool, cover it, and refrigerate it within two hours. It will keep for up to three days in the refrigerator. Reheat individual portions until thoroughly hot before serving.
Can I Freeze Eve’s Pudding?
Yes. Allow the baked pudding to cool completely, then transfer it to a freezer-safe container. Freeze for up to three months for the best quality. Thaw overnight in the refrigerator and reheat in the oven at 160°C until thoroughly hot. The sponge may be slightly softer after freezing, but the flavour should remain good.