Eve's Pudding

Method

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1. Heat the oven to 180°C / 350°F and butter a 1.5 litre baking dish.

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2. Put the apples, 50 g sugar, water and cinnamon in a pan, cover and cook 8 minutes, until just softened. Spread in the dish.

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3. Beat the butter and 100 g sugar for 3 minutes until pale and fluffy, then beat in the eggs one at a time.

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4. Fold in the flour, then the milk and vanilla, to a soft dropping consistency.

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5. Spoon the sponge over the apples and spread carefully to the edges. Sprinkle with the demerara sugar.

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6. Bake 35 to 40 minutes, until the sponge is risen and golden and a skewer comes out clean.

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7. Rest 5 minutes and serve hot with custard.

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Chef’s Tips

• Cook the apples until only just soft. They finish in the oven.
• Spread the sponge right to the edges to seal in the apple.
• Serve it hot. It is a pudding for a cold night.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Homemade custard
• Double cream
• Vanilla ice cream

Storage & Reheating

Refrigerate up to 3 days and reheat at 160°C for 15 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.