When it comes to cosy winter desserts, you can’t beat a warm apple sponge pudding. With sweet stewed apples and a golden vanilla sponge on top, it’s old-fashioned comfort food at its best. Made from simple ingredients and ready in under an hour, this nostalgic pudding is perfect for Sunday dinners and family gatherings.
If you love my Apple Crumble, Apricot Pie or Golden Syrup Dumplings, you’ll love this too!
I have been trying several recipes recently & according to my family this is the best, so thank you, it was delicious 🙂
- Lucy
Apple sponge pudding (or Eve’s Pudding, as it’s traditionally called in the UK) is a simple baked dessert made with a soft stewed apple base and a fluffy Victoria sponge topping. It’s a popular British pudding, especially in winter, when you’re craving something warm, fruity and comforting.
Unlike some versions that place raw apple directly under the sponge, I stew mine first with a little sugar and water, which gives a lovely tender texture and extra sweetness. Top it all off with a scoop of vanilla ice cream or a drizzle of homemade vanilla custard and it’s total dessert heaven.
If you enjoy warm puddings like my Lemon Delicious Pudding and Chocolate Self-Saucing Pudding, you’ll love this one too!
Why You're Going To Love This Recipe
🍎 Old-fashioned comfort food – A timeless dessert that feels like a warm hug.
🍰 Soft sponge & tender fruit – The combo of fluffy sponge and sweet apple is hard to beat!
⏱️ Ready in under an hour – From pantry to table in less than 60 minutes.
👩🍳 Thermomix or conventional method – Make it your way with clear, easy instructions.
🧊 Make ahead & freezer friendly – Great for prepping ahead or using up apples.
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Pudding Ingredients
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
You’ll only need a handful of pantry staples to make this classic apple sponge pudding. Here's what to keep in mind:
- Apples – Use a mix of Granny Smith and Pink Lady for a balance of tartness and sweetness. Peel, core and chop into chunks.
- Butter, eggs & milk – Make sure they’re at room temperature to create a light and fluffy Victoria sponge.
- Self-raising flour – For that perfect sponge lift.
Variations
- Gluten-Free – Use a gluten-free self-raising flour blend and check all other ingredients are GF-friendly.
- Add spice – Stir a little cinnamon, nutmeg or allspice into the stewed apples for extra warmth.
- Berry twist – Add a handful of frozen raspberries or blueberries to the apple layer before baking.
- Caramel apple – Swap some of the sugar in the stewed apple base with brown sugar and a spoon of golden syrup.
How To Make Apple Sponge Pudding
This easy dessert comes together in four simple steps – whether you’re using the Thermomix or the traditional method.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Stew the apples in a saucepan with sugar and water for about 10 minutes, or until just soft. Drain any excess liquid and spoon into the baking dish.
- Step 2: Make the sponge by creaming butter and sugar, then adding vanilla and eggs. Beat until smooth. Gently fold in self-raising flour and milk until just combined.
- Step 3: Assemble and bake by spooning the sponge over the stewed apples.
- Step 4: Bake for 30 minutes or until golden and cooked through.
Top Tip
For the fluffiest sponge, don’t overmix once the flour is added – you want to keep as much air in the batter as possible!
Recipe Tips
- Stew the apples just until tender – not mushy – so they hold their shape when baked.
- Use room temperature butter, milk and eggs to help your sponge batter blend smoothly.
- Don’t worry if the sponge batter doesn’t completely cover the apples – it will spread as it bakes.
- If the top is browning too quickly, loosely cover with foil for the last 10 minutes.
- Best served warm, straight from the oven with cream, custard or ice cream.
- Store leftovers in the fridge for up to 3-4 days in an airtight container.
- Reheat in the microwave or oven until warmed through.
- Freeze for up to 3 months in individual portions for an easy dessert later.
Apple Sponge Pudding FAQs
Yes, but stewing gives a softer texture and more flavour. If you’re short on time, you can use thinly sliced raw apple – just increase the bake time by 5–10 minutes.
A mix of Granny Smith (tart) and Pink Lady or Fuji (sweet) works best for flavour and texture.
Absolutely! Bake it, let it cool, then store in the fridge. Reheat portions as needed.
Yes – just use a larger baking dish and increase the bake time slightly.
Custard, cream or ice cream are all perfect pairings. Try my homemade vanilla custard for the ultimate combo!
More Pudding Recipes
Who can resist an old-fashioned dessert pudding!? Certainly not me!
Here's a few more of my favourite pudding recipes...
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Apple Sponge Pudding
Ingredients
For The Stewed Apple
- 6 (approx 750g) apples
- 50 g caster sugar or brown sugar
- 2 tbs water
For The Sponge Pudding
- 125 g butter softened to room temperature
- ½ cup (110g) caster sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup (150g) self raising flour
- ¼ cup (60g) milk
Instructions
Conventional Method
- Preheat oven to 175 degrees celsius (fan-forced). Grease a 6 cup capacity baking dish and set aside.
- Peel, core and chop the apples into chunks. Place into a saucepan over medium heat with the sugar (50g) and water. Cook for 8-10 minutes or until the apple has just started to soften.
- Drain the excess liquid and then spoon the apple into the base of the prepared baking dish. Set aside.
- To make the sponge pudding, cream the butter and sugar with hand-held beaters or a stand-mixer until pale and creamy.
- Add the vanilla extract and one of the eggs and beat through. Add the remaining egg and beat to combine.
- Sift in the self raising flour and beat on low speed until combined.
- Slowly add the milk while beating on low speed. Once combined, spoon the sponge mixture over the top of the stewed apples.
- Bake for 30 minutes or until golden on top and cooked through.
- Serve immediately with ice-cream, cream or custard.
Thermomix Method
- Preheat oven to 175 degrees celsius (fan-forced). Grease a 6 cup capacity baking dish and set aside.
- Peel, core and chop the apples into chunks. Place the apple chunks into the Varoma dish and sprinkle the 50g of sugar over the top. Fill the Thermomix bowl with 500g water and cook for 10 minutes, Varoma temperature, Speed 2 or until the apple has just started to soften.
- Drain any excess liquid from the apple chunks and then spoon into the base of the prepared baking dish. Set aside.
- To make the sponge pudding, clean and dry the Thermomix bowl.
- Place sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
- Add the eggs and vanilla extract and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
- With the blades turning on Speed 2, slowly alternate adding the self-raising flour and the milk through the MC hole. Mix until combined and then spoon the sponge mixture over the top of the stewed apples.
- Bake for 30 minutes or until golden on top and cooked through.
- Serve immediately with ice-cream, cream or custard.
Notes
- Stew the apples just until tender – not mushy – so they hold their shape when baked.
- Use room temperature butter, milk and eggs to help your sponge batter blend smoothly.
- Don’t worry if the sponge batter doesn’t completely cover the apples – it will spread as it bakes.
- If the top is browning too quickly, loosely cover with foil for the last 10 minutes.
- Best served warm, straight from the oven with cream, custard or ice cream.
- Store leftovers in the fridge for up to 3-4 days in an airtight container.
- Reheat in the microwave or oven until warmed through.
- Freeze for up to 3 months in individual portions for an easy dessert later.
Lucy says
I have been trying several recipes recently & according to my family this is the best, so thank you, it was delicious 🙂
Samm Grant says
Needing a pudding to bulk up dinner last minute. I came across this recipe & it worked a treat. Thank you for the thermomix conversions! That made life so much easier. The pudding went down a storm & is now in the family favourites list. A beautiful light and fluffy sponge, I've not managed to create until this!
Lucy says
Fantastic!
Beverley Edwards says
I measured 1/2 cup castor sugar and it only came to 58g. Is there a typ in recipe?
Lucy says
Hi Beverly, no it's not a typo (1/2 cup caster sugar is definitely not 58g). Please refer to this chart for info: https://bakeplaysmile.com/baking-conversion-chart/
Holly says
Amazing. I made these in a muffin tray as I only had half the ingredients and they turned out great. Thanks for the recipe.
Lucy says
Fantastic!