Apple Sponge Pudding or Eve's Pudding as it is sometimes called is a combination of comforting stewed apples with a topping of vanilla flavoured sponge. This Eves Pudding will keep for a few days if kept in the fridge. Serve with fresh custard or ice cream.
This is a lovely recipe for an Apple Sponge. I wanted the unpeeled stewed apples to be the star of this dessert by adding a thin layer of Vanilla Sponge for the topping. It makes this pudding a little less stodgy and using dessert apples means there's no need for added sugar.
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Why I Love This Recipe
I make this recipe quite a lot because it's so easy. It only takes a small amount of cake batter and uses lots of fresh apples.
Ingredients Needed
You will find a full list of ingredients and quantities in the printable recipe card at the bottom of this post, or by clicking the 'Jump to Recipe' button at the top.
- Apples - Use dessert apples if you can, so that you don't need to add extra sugar. If you only have Baking apples, which are very tart in taste, you will need to add some sugar.
- Lemon - Did you know that lemons keep really well in a jar of water with a sealed lid. Change the water regularly.
- Butter - Margarine is fine if that's what you prefer to use.
- Sugar - I used light brown sugar because I like the slightly nutty flavour it gives. White Caster sugar is fine. I used a handful of Demerara sugar over the sponge topping before baking.
- Eggs - Free range and organic if you can. I find if you lightly beat the eggs before gradually adding them to the butter sugar mixture, with a little flour, it helps prevent curdling.
- Vanilla extract - Just a few drops added to the stewed apples add to the flavour.
- Flour - For this recipe, I used self raising. Tip: If using Plain flour add 1 teaspoon of Baking Powder and sieve together.
How to Make This Apple Sponge Eves Pudding
Preheat the oven to 170 deg fan assisted. Have ready a pudding dish or baking dish measuring approx 8” x 10”, similar to the one I used in this Rhubarb and Apple Cobbler.
Core the apples and slice them into chunks, there is no need to peel them, apple skins are good roughage and there is minimal food waste. Add the lemon zest and juice to help prevent the apples from turning brown.
Note: If you wish, gently stew the apples in the pie dish, in the oven, with 3 tablespoons of water for about 10 to 15 mins to soften a little. Cover the dish with a sheet of foil to help keep the steam in and prevent the apples from burning. Alternatively, you can stew them for a few moments in a large pan until slightly softened. TIP: You can omit stewing the apples if you want them to have a firm bite.
With the stewed apples in the prepared dish, allow them to cool a little while you make the sponge topping. Add a few drops of Vanilla Extract for flavour, and mix well to distribute the Vanilla Flavour through the apples.
Make the Apple Sponge Topping.
Step 1: In a separate bowl, using a hand mixer, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.
Step 2: Gradually add the lightly beaten eggs, adding a little flour to help prevent curdling. Mix until well combined.
Step 3 and 4: Add the vanilla extract and the remaining flour. Mix until well combined.
Step 5: Add dollops of the sponge cake batter over the top of the stewed apples spreading as evenly as possible.
Step 6: Scatter with a handful of Demerara Sugar. NOTE: This is a rustic Apple Sponge Dessert with a thin layer of sponge, don’t worry too much about covering all the apples.
Bake in the centre of the oven for 35 - 40 mins. Or until baked with a light golden colour. Test the sponge with a cake skewer until it comes out clean.
Serve while still warm on its own or with fresh custard or ice cream.
Storage
Because of the fresh fruit, this Apple Sponge Pudding will keep in the fridge for a few days, bring it back to room temperature before serving or warm it in the oven for a few minutes to soften the sponge topping.
Baker's Tips
- Tip 1: If using Plain flour add 1 teaspoon of Baking Powder and sieve together.
- TIP 2: You can omit stewing the apples if you want them to have a firm bite.
- Tip 3: Depending on the season, try using different fruits such as Plums, Rhubarb, Blackberries and other soft fruits. Make this recipe your own with a mix of fruits.
Frequently Asked Questions
You don't need to peel the apples before stewing, it's nice and nutritious to leave the skins on. Simply remove the pips and core. Less food waste too.
Apple Sponge Pudding can be eaten cold, or simply reheat in a moderate oven for a few minutes.
Both recipes are made with stewed apples with a vanilla sponge cake topping.
You can freeze the Apple Sponge Pudding once it has cooled completely.
Stewed apples will freeze really well for several months. Thaw out thoroughly before using or gently cook in a suitable pan.
Other Recipes Using Apples that you May Like to Try
After making this recipe please let me know how you got on by leaving a comment below. Especially if you used alternative ingredients. Let's keep in touch, subscribe to my Mailing List.
Recipe
Apple Sponge Pudding.
Equipment
- 1 Pie Tin Measuring approx 8" x 10"
Ingredients
- 800 grams Large dessert Apples approx 5 - 9 apples depending on their size.
- Zest and juice of half a lemon
- 120 g butter softened
- 120 g light brown sugar
- 2 medium eggs Lightly Beaten
- ½ teaspoon Vanilla extract plus extra to add to the stewed apples.
- 120 g self raising flour If using plain flour add 1 teaspoon Baking Powder
- 1 tablespoon Demerara Sugar for the topping before baking.
Instructions
- Preheat the oven to 350 F (170 deg C fan assisted). Have ready a pudding dish measuring approx 8” x 10”.
- Core the apples and slice them into chunks, no need to peel them, apple skins are good roughage and there is no additional food waste. Add the lemon zest and juice to help prevent the apples from turning brown.800 grams Large dessert Apples, Zest and juice of half a lemon
- If you wish, gently stew the apples in the pie dish, in the oven, with 3 tablespoons of water for about 10 to 15 mins to soften a little. Cover the dish with a sheet of foil to help keep the steam in and prevent the apples from burning. Alternatively, you can stew them for a few moments in a large pan until slightly softened. TIP: You can omit to stew the apple if you want them to have a firm bite.
- With the stewed apples in the prepared dish, allow them to cool a little while you make the sponge topping. Add a few drops of Vanilla Extract for flavour. Mix well to distribute the Vanilla Flavour through the apples.
- In a separate bowl, and using a hand mixer, beat together the butter and sugar until light and fluffy. Scrape down the sides of the bowl as you go along.120 g butter, 120 g light brown sugar
- Gradually add the lightly beaten eggs, adding a little flour to help prevent curdling. Mix until well combined.2 medium eggs
- Add the ¼ teaspoon of vanilla extract and the remaining flour. Mix until well combined.½ teaspoon Vanilla extract, 120 g self raising flour
- Add dollops of the sponge cake batter over the top of the stewed apples spreading as evenly as possible. Skatter the top with Demarara Sugar for extra crunch. NOTE: This is a rustic Apple Sponge Dessert with a thin layer of sponge, don’t worry too much about covering all the apples.1 tablespoon Demerara Sugar
- Bake in the centre of the oven for 35 - 40 mins. Or until baked. Testing the sponge with a cake skewer until it comes out clean.
Your Private Notes
Notes
- Tip 1: If using Plain flour add 1 teaspoon of Baking Powder and sieve together.
- TIP 2: You can omit stewing the apples if you want them to have a firm bite.
- Tip 3: Depending on the season, try using different fruits such as Plums, Rhubarb, Blackberries and other soft fruits. Make this recipe your own with a mix of fruits.
- Serve while still warm on its own or with fresh custard or ice cream. Will keep in the fridge for a few days, bring back to room temperature before serving, or warm in the oven for a few minutes to soften the sponge topping.
- You don't need to peel the apples before stewing, it's nice and nutritious to leave the skins on. Simply remove the pips and core. Less food waste too.
- This dessert can be eaten cold, or simply reheat in a moderate oven for a few minutes.
- You can freeze it once it has cooled completely.
- Stewed apples will freeze really well for several months. Thaw out thoroughly before using or cook gently in a suitable pan.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
Jac
Great way to use some of the apples my lovely neighbour gave to me from her garden. Followed recipe exactly and it is delicious. Thank you.