Go Back
Overhead shot of golden baked Eve's pudding in a white dish, apple filling peeking through cracked sponge, steam rising

Classic Eve's Pudding with Baked Apple Sponge

Soft baked apples topped with a buttery vanilla sponge, baked in one dish until golden and served warm with custard.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 391
Ingredients Method Notes

Ingredients
  

Apple Filling
  • 600 g Bramley or other tart baking apples, peeled, cored, sliced 1 cm thick
  • 50 g caster sugar
  • 1 tbsp lemon juice
  • 2 tbsp water
Sponge Topping
  • 125 g unsalted butter softened
  • 125 g caster sugar
  • 2 large eggs
  • 125 g self-raising flour
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • 1 pinch salt
  • 2 tbsp demerara sugar for sprinkling

Method
 

  1. Heat the oven to 180 C / 350 F. Butter a 20 cm / 8-inch baking dish (1.5 L capacity).
  2. In an 18 cm / 7-inch saucepan, combine the Bramley or other tart baking apples, peeled, cored and sliced 1 cm thick, with the caster sugar, lemon juice, and water. Cook over medium heat for 3 to 4 minutes, stirring, until the apples begin to soften but still hold their shape.
  3. Spoon the warm apples into the baking dish and spread into an even layer.
  4. In a mixing bowl, beat the butter and sugar with a hand mixer for about 3 minutes until pale and fluffy.
  5. Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
  6. Sift in the self-raising flour and salt, folding gently with a wooden spoon until just combined. Stir in the milk to loosen the batter to a soft, dropping consistency.
  7. Spoon the sponge batter over the apples in dollops, spreading gently to cover the fruit without pressing down.
  8. Sprinkle the demerara sugar evenly over the top.
  9. Bake for 35 to 40 minutes until the sponge is golden brown and a skewer inserted into the center comes out clean.
  10. Rest for 5 minutes, then serve warm with custard.

Notes

  • Use a shallow, wide baking dish so the sponge bakes evenly over the apples.
  • Don't skip softening the apples first, raw apples may stay firm after 40 minutes.
  • Serve within 15 minutes of baking for the best texture contrast.
  • Sift the flour to keep the sponge light and free of lumps.