This Apple Sponge Eve’s Pudding is a delicious Traditional British Apple Sponge Dessert. Often made with Bramley Apples. Dessert Apples will work just as well. With no need for additional sugar.
It uses the same basic recipe and method for this Victoria Sponge cake. But with the addition of a layer of stewed Apples, which is then topped with the buttery sponge.
How to make this Apple Sponge Eve’s Pudding
Do I have to peel apples before stewing?
No. You don’t need to peel the apples before stewing if you don’t want to. I chose to peel mine because not everyone likes to find apple skins in their pudding. But you do need to core out the centre and remove any pips.
Although Eve’s Pudding is traditionally made with Bramley Apples, dessert Apples will work just as well, as you’re not introducing any additional sugar. If you choose a variety such as Bramley, which is a very sour variety, you may want to add sugar to taste. Although you may find enough sweetness in the sponge and any custard or cream that you serve with it.
How to stew apples
Peel and core the apples and chop into junks. Place in a medium sized pan. Add a couple of tablespoons of water and simmer over a gentle heat until softened, but still chunky. If you want a smooth apple puree, that you can give to small children as a dessert, simply stew for a little longer then mash with a fork.
Can I freeze stewed apples?
Stewed apples will freeze really well in suitable containers for several months. Thaw out thoroughly before making this Apple Sponge pudding.
You can use this recipe with alternate fruits. Eventually, it’ll become a pudding staple that you can rustle up in such a short time. Cinnamon goes really well with Apples. So if you have this spice or perhaps some mixed spice such as Speculaas in your cupboard. Add about half a teaspoon, or to taste, to the apples and give them a good stir to ensure all the flavours are mixed together. You can make your own mixed spice or speculaas recipe.
Cover the stewed apples evenly with the cake batter. And bake for about 40 mins. Or until baked.
This pudding keeps well for a few days. I have a set of the Joseph and Joseph ovenproof dishes which also have a suitable storing lid.
You may also like to try this Date Sultana and Coffee pudding that uses the same pudding dish. Or this Cinnamon and Apple Cake.
Note: This recipe was first published in Feb 2019 and has since been updated with additional information.
Apple Sponge Pudding Eve's Pudding
- 3 large dessert Apples approx. 500g of weight
- 115 g butter softened
- 115 g caster sugar
- 2 medium eggs
- ¼ teaspoon Vanilla extract
- 115 g self raising flour
- If you wish, butter the sides and base of a medium sized oven proof dish measuring approx. 20cm/8” x 14cm/5.5” x 6cm/2.5” deep. On this occasion I forgot, but the recipe came out fine.
- Preheat the oven to 170 deg fan assisted.
- Peel and core the apples. Slice them into chunks. Gently stew with 2 tablespoons of water for a few moments until softened.
- Pour the stewed apples into the prepared dish.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
- Gradually add the eggs, one at a time, adding a little flour in between to help prevent curdling. Mix until well combined.
- Add the vanilla extract and remaining flour. Mix until well combined. Do not over beat as you will over stretch the gluten in the flour.
- Pour the cake batter evenly over the top of the stewed apples.
- Bake in the centre of the oven for 40 mins. Or until baked. Testing the centre of the sponge in various places, with a skewer until it comes out clean.