Delia Smith Eve’s Pudding Recipe​

If you love classic British puddings, Eve’s Pudding is hard to beat: soft, sharp apples tucked under a light, buttery sponge that bakes up golden and tender. The apple layer turns jammy at the edges, while the topping stays fluffy with a delicate vanilla sweetness. It’s an easy, homely bake with simple ingredients and no tricky techniques. From start to serving, allow about 1 hour 5 minutes.

Ingredients

For the apple layer

• 750g Bramley apples, peeled, cored, and thinly sliced
• 2 tbsp caster sugar
• 1 tbsp lemon juice
• 2 tbsp water
• 20g unsalted butter, for greasing the dish

For the sponge topping

• 110g unsalted butter, softened
• 110g caster sugar
• 2 large eggs
• 110g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract (optional)
• Pinch of fine salt

To serve (optional, but recommended)

• Warm custard
• Pouring cream
• Vanilla ice cream

How to Make Delia Smith Eve’s Pudding Recipe​

• Prepare the oven: Preheat the oven to 190°C (170°C fan). Grease a 1.2 to 1.5 litre baking dish with the 20g butter, making sure to coat the sides as well.
• Start the apples: Put the sliced apples in a medium saucepan with the caster sugar, lemon juice, and water. Cover with a lid and cook gently for 6 to 8 minutes, stirring once or twice, until the apples are just starting to soften.
• Build the base: Tip the apples into the greased dish and spread them into an even layer. Set aside while you make the sponge.
• Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar until pale and fluffy. This gives you a lighter sponge on top.
• Add the eggs: Beat in the eggs one at a time. If the mixture looks like it’s splitting, add a spoonful of the flour and continue.
• Finish the sponge: Fold in the self-raising flour, baking powder, and salt. Stir in the milk (and vanilla, if using) to make a soft dropping consistency.
• Top and bake: Spoon the sponge mixture over the apples and gently spread it right to the edges. Bake for 35 to 45 minutes, until the top is golden and a skewer inserted into the sponge comes out clean.
• Cool slightly and serve: Let the pudding stand for 10 minutes before serving. This helps the apple layer settle and makes it easier to spoon out neat portions.

Tips

How do I stop the apple layer from turning watery?

Use Bramley apples if you can, and only cook them until just softened before baking. Also, keep the added water to 2 tablespoons and don’t cover the dish in the oven, since trapped steam can thin the fruit layer.

How do I stop the sponge topping from sinking into the apples?

Make sure the apples are spread in a flat, even layer, then spoon the sponge on in dollops and gently spread it. A thicker, soft dropping batter helps it sit on top rather than melt down.

Why is my sponge dry?

Overbaking is the usual culprit. Start checking at 35 minutes, and pull it as soon as a skewer comes out clean. If your oven runs hot, drop the temperature by 10°C next time.

How do I get a really light, fluffy topping?

Cream the butter and sugar until noticeably paler, and avoid overmixing once the flour goes in. A gentle fold keeps the sponge tender.

Serving Suggestions

• Warm custard poured over the top (the classic choice)
• Thick pouring cream or lightly whipped cream
• Vanilla ice cream for a hot and cold contrast
• A spoonful of Greek yogurt for a lighter finish

Storage

Room temperature

Cover the dish and keep it at cool room temperature for up to 1 day. If your kitchen is warm, it’s better in the fridge.

Refrigerator

Store covered for up to 3 days. Reheat portions in the microwave in 20 to 30 second bursts until warm, or warm the whole dish in a low oven (160°C) for 15 to 20 minutes.

Freezing

Freeze cooled portions wrapped well for up to 2 months. Defrost overnight in the fridge, then reheat gently. The sponge will soften slightly after freezing, but the flavour stays lovely.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 55 g
• Protein: 6 g
• Fat: 16 g
• Saturated fat: 9 g
• Sodium: 220 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs