I will never forget the first time I made Mary Berry’s Eve’s Pudding. It was a chilly afternoon, the kind where the only thing you really want is something warm and comforting straight out of the oven. I had a bowl of apples that were a little past their prime, and rather than letting them go to waste, I decided it was the perfect opportunity to try a classic British dessert I had always heard about but never made myself.
There is something beautifully old-fashioned about Eve’s Pudding. It feels like a dish passed down through generations, and Mary Berry’s version stays true to that cozy, homey spirit. As I peeled and sliced the apples, mixed up the simple sponge batter, and slid the dish into the oven, I was hit with a wave of nostalgia for a time I had never even lived through. It is the kind of dessert that reminds you how satisfying simple ingredients can be when treated with care.
The result was better than I could have imagined. Tender, slightly tart apples at the bottom, topped with a light, golden sponge that soaked up just enough of the fruit juices without becoming soggy. It was sweet but not too sweet, rich without being heavy, and it tasted like pure comfort on a spoon.
Since that day, Eve’s Pudding has earned a permanent place in my dessert rotation. It is quick to prepare, uses ingredients I almost always have on hand, and it never fails to bring that sense of warmth and contentment. Let me walk you through how I make Mary Berry’s Eve’s Pudding, along with a few personal tips to make sure it turns out just as perfect for you as it has for me.
What is Mary Berry Eve’s Pudding?
Mary Berry’s Eve’s Pudding is a traditional British dessert made with a layer of stewed apples topped with a soft, buttery sponge cake. As it bakes, the sponge rises above the fruit, creating a beautiful two-layered pudding that is simple, comforting, and absolutely delicious.
Why you should try this recipe?
You should try this recipe because it combines the best of both worlds: the fruity freshness of baked apples with the lightness of a fluffy sponge. It is easy to make, requires only pantry staples, and it is perfect for when you want a warm, satisfying dessert without spending hours in the kitchen.
Ingredients needed to make Mary Berry Eve’s Pudding
For the apple base:
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450g cooking apples, peeled, cored, and sliced
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50g caster sugar
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1 tablespoon lemon juice
For the sponge topping:
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100g softened unsalted butter
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100g caster sugar
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2 large eggs
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100g self-raising flour
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1 teaspoon baking powder
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1 to 2 tablespoons milk
Instruction to make Mary Berry Eve’s Pudding
- Preheat your oven to 180°C. Lightly butter a medium-sized baking dish.
- Place the sliced apples into the dish. Sprinkle over the lemon juice and caster sugar, tossing gently to coat the fruit evenly.
- In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift in the self-raising flour and baking powder, and fold gently into the mixture. If the batter feels a little stiff, add just enough milk to achieve a soft dropping consistency.
- Spoon the sponge mixture evenly over the apples, spreading it out carefully to cover the fruit.
- Bake in the preheated oven for about 35 to 40 minutes, or until the sponge is golden and springy to the touch.
- Let it cool for a few minutes before serving warm.
Mary Berry Eve’s Pudding
Ingredients
For the apple base:
- 450 g cooking apples peeled, cored, and sliced
- 50 g caster sugar
- 1 tablespoon lemon juice
For the sponge topping:
- 100 g softened unsalted butter
- 100 g caster sugar
- 2 large eggs
- 100 g self-raising flour
- 1 teaspoon baking powder
- 1 to 2 tablespoons milk
Instructions
- Preheat your oven to 180°C. Lightly butter a medium-sized baking dish.
- Place the sliced apples into the dish. Sprinkle over the lemon juice and caster sugar, tossing gently to coat the fruit evenly.
- In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift in the self-raising flour and baking powder, and fold gently into the mixture. If the batter feels a little stiff, add just enough milk to achieve a soft dropping consistency.
- Spoon the sponge mixture evenly over the apples, spreading it out carefully to cover the fruit.
- Bake in the preheated oven for about 35 to 40 minutes, or until the sponge is golden and springy to the touch.
- Let it cool for a few minutes before serving warm.
Notes
- One tip I always follow is to slice the apples fairly thinly so they cook down nicely by the time the sponge is ready.
- Also, make sure your butter is properly softened before creaming it with the sugar. It helps create a lighter, fluffier sponge that contrasts beautifully with the soft, juicy fruit underneath.
Nutritional value
A serving of Mary Berry’s Eve’s Pudding approximately provides:- Calories: 320 kcal
- Protein: 4g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 28g
What goes well with Mary Berry Eve’s Pudding
I love serving Eve’s Pudding with a generous helping of custard. It also pairs beautifully with vanilla ice cream or a good dollop of clotted cream. For something a little lighter, a drizzle of single cream works perfectly too.
My tips to make the best Mary Berry Eve’s Pudding
One tip I always follow is to slice the apples fairly thinly so they cook down nicely by the time the sponge is ready. Also, make sure your butter is properly softened before creaming it with the sugar. It helps create a lighter, fluffier sponge that contrasts beautifully with the soft, juicy fruit underneath.
Easy variations of Mary Berry Eve’s Pudding
You can switch up the fruit by adding a handful of blackberries or raspberries along with the apples. Pears make a lovely alternative too. For a little extra warmth, I sometimes sprinkle a bit of cinnamon or nutmeg over the fruit before topping it with the sponge mixture.
Best way to store Mary Berry Eve’s Pudding
If you have leftovers, let the pudding cool completely, then cover and refrigerate. It will keep for up to 3 days. To reheat, warm it gently in the oven at 160°C or in the microwave until hot all the way through.
Nutritional value
A serving of Mary Berry’s Eve’s Pudding approximately provides:
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Calories: 320 kcal
-
Protein: 4g
-
Fat: 14g
-
Carbohydrates: 45g
-
Fiber: 2g
-
Sugar: 28g
These values can vary depending on serving size and any toppings you add.
FAQs
Can I use eating apples instead of cooking apples?
Yes, but reduce the sugar slightly as eating apples are sweeter.
Can I prepare Eve’s Pudding ahead of time?
You can prepare the apple layer and sponge batter ahead, but bake it fresh for best texture.
Can I freeze Eve’s Pudding?
It is best enjoyed fresh, but you can freeze it for up to one month. Thaw and reheat thoroughly before serving.
Do I need to peel the apples?
Peeling is recommended for a softer texture, but you can leave the skins on for a rustic feel.
What size dish should I use?
A medium-sized baking dish, about 8 inches square or similar, works well.
Conclusion
Every time I make Mary Berry’s Eve’s Pudding, it feels like stepping back into a simpler, sweeter time. There is something incredibly comforting about the combination of tender baked apples and a soft, golden sponge. It is the kind of dessert that wraps you up like a warm blanket, perfect for sharing with family or just savoring quietly on your own.
One of the things I love most about this pudding is how humble it is. It does not rely on fancy techniques or expensive ingredients, just good, honest flavors that come together in the most satisfying way. It is proof that sometimes the simplest recipes really are the best, especially when they are made with a little care and a lot of heart.
I also appreciate how versatile Eve’s Pudding is. Whether I am adding a handful of berries for a little extra color or spicing up the apples with a sprinkle of cinnamon, there are so many small ways to make it your own without losing the essence of the dish. It is a dessert that invites you to play, but never demands more than you are willing to give.
If you have never tried making Eve’s Pudding before, I cannot recommend it enough. It is easy, comforting, and endlessly delicious. Every time I pull a bubbling dish of this pudding out of the oven, I am reminded why some classics are timeless. I hope you give it a try and that it becomes one of those special recipes you return to whenever you need a little taste of home and comfort. Happy baking!
