Try the famous and much-loved Apple Sponge Pudding (Eve's Pudding) recipe!
This iconic British pudding consists of a sweet stewed apple base topped with a light and fluffy Victoria sponge.
Just 20 minutes prep time, basic ingredients and no fancy equipment required... have this family favourite dessert on the table in less than 1 hour.
Serve warm with custard, ice-cream or cream for the ultimate decadent dessert.
When it comes to classic dessert recipes, it doesn't get much more iconic than apple sponge pudding!
A truly delicious and simple British recipe that has stood the test of time.
Just like lemon pudding, golden syrup dumplings and butterscotch pudding, apple sponge pudding is not only a cult classic... it's also incredibly easy to prepare (and very delicious to eat!).
Table Of Contents
Why You're Going To Love This Recipe
This family favourite pudding is loved the entire world over!
Here's why it's so popular:
- Budget-Friendly - Like so many old fashioned recipes, Eve's pudding is made entirely from cheap, basic ingredients that you probably already have at home. This apple pudding serves 6 and costs less than $5 (that's just over 80c per serve).
- Loved By Adults & Kids - this baked fruit pudding is sure to be a hit... whether you're baking it for elderly relatives or fussy little toddlers.
- Freezer-Friendly - if you find yourself with leftovers, simply allow them to cool and then freeze for up to 3 months. The apple pudding reheats perfectly!
- Perfect For Dinner Parties - I love that you can prep this pudding and then pop it in the oven when you're ready to bake it. There's no last-minute rushing around... simply prep, bake and relax!
Classic British Pudding
Apple sponge pudding is a much-loved iconic British recipe.
It is also referred to as Eve's Pudding or Mother Eve's pudding.
In its traditional form (and in my recipe), baked apples are topped with a Victoria sponge.
This creates a delicious dessert with sweet, soft apples underneath a light and fluffy sponge.
Apple sponge pudding has been recreated by virtually every famous British chef, including Jamie Oliver, Nigella Lawson and Mary Berry. It also has a cult following thanks to the Edmonds cookbook and Women's Weekly.
Served warm with custard, cream or ice-cream, this simple pudding is an all-time favourite.
Equipment Required
This easy apple sponge pudding is made using absolutely NO fancy equipment.
- Saucepan and Stovetop - for stewing the apples (alternatively you can use a Thermomix)
- Baking Dish - use any minimum 6 cup capacity baking dish
- Beaters, hand-held mixer or Thermomix - for creaming and mixing the sponge batter
- Oven - I specify fan-forced oven temperatures. If using a conventional oven, increase the temperature by 10 degrees.
What You Need
Apple Sponge Pudding or Eve'e Pudding is made entirely from pantry and fridge staple ingredients (perfect for when you need a last-minute dessert and don't want to make a trip to the supermarket!).
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Stewed Apples
- Apples - you can use any variety of apple you like in this recipe. I generally use Pink Lady apples for a crisp sweet flavour. However, if you prefer a less sweet option, Granny Smith apples have a lovely tartness that pairs perfectly with the sponge pudding. You will need 6 large apples (once peeled and cored, they will weigh around 750g).
- Water - for stewing. It may not seem like there's enough water to stew the apples, but as the apples start to heat through, they will produce extra liquid.
- Caster Sugar - to sweeten the apples. Alternatively, you can use brown sugar.
For The Victoria Sponge
- Butter - unsalted or salted butter is fine to use. Bring the butter to room temperature before using - this will ensure that it creams smoothly and easily with the caster sugar.
- Caster Sugar - this superfine sugar is perfect for the Victoria sponge as it dissolves when mixed with the butter.
- Vanilla Extract - or vanilla essence or vanilla bean paste.
- Eggs - use large eggs (approximately 60g) and bring to room temperature before using.
- Self Raising Flour - also known as self rising flour. Use store-bought self raising flour or make your own by using my recipe here.
- Milk - use full fat/full cream milk and bring it to room temperature before using. This will help it to combine easily with the sponge batter.
Step By Step Instructions
It couldn't be easier to make this simple apple pudding... just 20 minutes prep time and a couple of basic steps.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Stew The Apples
Peel, core and chop the apples into large chunks.
Place then into a saucepan over medium heat with the water and sugar.
Cook (stirring occasionally) for 8-10 minutes or until the apple has just started to soften.
TIP: Don't overcook the apples until they're mushy! Only cook them until they've just started to soften.
Drain and discard any excess liquid and place the stewed apples into a greased baking dish.
Step 2 - Cream The Butter & Sugar
Using hand-held beaters, a stand-mixer or a Thermomix, cream the room temperature butter and the sugar until pale, smooth and creamy.
Step 3 - Add The Eggs & Vanilla
Add the vanilla and the eggs one at a time, beating between each addition.
Step 4 - Add The Flour & Milk
Add the self raising flour and beat through on low speed.
Very slowly add the milk, beating on low to combine.
Step 5 - Bake
Spread the sponge mixture over the top of the stewed apples and bake for 30 minutes or until golden and cooked through.
Recipe Variations
Just like in my recipe, the classic English apple pudding is made using stewed apple under a Victoria sponge.
While this is absolutely delicious, you may also like to mix things up and vary the recipe a little!
Try adding:
- Other Stewed Fruit - such as pears, rhubarb and plums
- Fresh or Frozen Berries - sprinkle raspberries, blueberries or blackberries over the stewed apple before baking
- Sultanas - stir sultanas through the stewed apple for an old fashioned twist
- Caramel Sauce - drizzle a little caramel sauce over the top of the stewed apple before baking
- Ginger - add a little ground ginger to the stewed apple
- Almonds - sprinkle flaked almonds over the top of the sponge mixture before baking
Serving Suggestions
Of course this simple apple sponge pudding recipe is delicious served on it's own... but I HIGHLY recommend trying at least one of these serving suggestions:
- vanilla ice-cream (and lots of it!)
- thick custard - either store-bought or use my simple homemade custard recipe
- a drizzle of cream
- caramel sauce poured over the top - again, you can use a store-bought caramel sauce or make your own
Expert Tips
- For a light and fluffy sponge, ensure all of your ingredients are at room temperature before using (eggs, milk and butter).
- Apple sponge pudding is best served immediately, while still warm. Add cream, custard or ice-cream for the ultimate decadent dessert.
- Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or a low oven until heated through.
- Freeze in an airtight container for up to 3 months.
FAQs
Yes they are the same thing - apple sponge pudding, Eve's pudding and Mother Eve's Pudding all refer to baked apples under a light Victoria sponge.
Absolutely! Simply place the pudding into the microwave and heat in 30 second intervals until warmed through.
If reheating from frozen, allow to defrost in the fridge or simply defrost in the microwave before reheating.
Alternatively, you can reheat the pudding in a low oven for 10 minutes or until heated through.
Yes you can. Allow the pudding to cool completely in the fridge and then freeze in an airtight container for up to 3 months.
More Pudding Recipes
Who can resist an old fashioned dessert pudding!? Certainly not me!
Here's a few more of my favourite pudding recipes...
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 tsp 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.
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