Description
Mary Berry’s Eve’s Pudding is her classic version of the traditional British dessert, made with tender, sweetened apples as the base and topped with a buttery, golden sponge. True to Mary Berry’s style, this recipe keeps things simple and fuss-free, yet delivers maximum comfort and flavor. The soft, stewed apples combine perfectly with the light, fluffy sponge, creating a dessert that’s both nostalgic and indulgent. It’s the perfect pudding for any occasion, whether it’s a family dinner or a cozy weekend treat.
Ingredients
For the Apple Base:
- Cooking apples (Bramley or Granny Smith): 450g, peeled, cored, and sliced
- Caster sugar: 50g
- Lemon juice: 1 tablespoon
For the Sponge Topping:
- Self-raising flour: 100g
- Butter: 100g, softened
- Caster sugar: 100g
- Eggs: 2 large
- Milk: 1-2 tablespoons
- Vanilla extract: 1 teaspoon
Instructions
Step 1: Prepare the Apples
- Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
- Stew the apples: In a saucepan, place the peeled, cored, and sliced apples with the caster sugar and lemon juice. Cook gently over medium heat for 5-7 minutes until the apples soften but still hold their shape. Transfer the stewed apples to the base of a greased baking dish.
Step 2: Make the Sponge Topping
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy, using a hand mixer or electric whisk.
- Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix well.
- Fold in the flour: Gradually fold in the self-raising flour, alternating with the milk until you achieve a smooth, soft batter.
Step 3: Assemble and Bake the Pudding
- Spread the sponge batter: Carefully spoon the sponge mixture over the stewed apples, spreading it evenly to cover the fruit.
- Bake the pudding: Place the dish in the preheated oven and bake for 30-35 minutes, or until the sponge is golden and a skewer inserted into the center comes out clean.
Step 4: Serve
- Let the Eve’s Pudding cool for a few minutes before serving. Enjoy it warm with a drizzle of custard, cream, or a scoop of vanilla ice cream.