Eve’s Pudding

  • Prep: 30m
  • Cook: 30m
  • Serves: 6

Comforting and delicious, this is a brilliant British pudding to serve any day of the week.


  1. Add the apples to a saucepan with a pinch of sugar and some of the butter. Cook briskly until the apples are soft.
  2. Butter a medium sized (10″) ovenproof dish and place the cooked apples evenly in the bottom of it.
  3. Beat the butter and sugar together then add the beaten eggs.
  4. Sieve in the flour and the baking powder and mix together, before pouring evenly over the apples.
  5. Cook at 180C for 20 minutes, check to see if the sponge is cooked by inserting a clean skewer and seeing if it comes out clean, then cook longer if required.
  6. Remove the puddings from the oven and sprinkle over a little more caster sugar while they are still hot.
  7. Serve with fresh custard or lashings of double cream.


All to be sourced organic where possible

  • 4 apples, peeled and cut into quarters
  • A large pinch of sugar
  • A knob of butter to both grease the baking dish and cook the apples in
  • For the cake mix:
  • 5oz self-raising flour
  • 4oz caster sugar
  • 1 tspn baking powder
  • 4oz butter (room temperature)
  • 2 large eggs (beaten)

To serve:
Fresh custard or
Yeo Valley double cream

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Yeo Valley

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