Mary Berry Eve's Pudding Recipe - Mary Berry Recipes

Tart Bramley apples and a light, golden sponge elevate this Mary Berry Eve’s pudding to a nostalgic favorite you’ll always want at the heart of your Sunday roast finale. It’s delicious with warm vanilla custard, a scoop of clotted cream ice cream, a drizzle of double cream, a hot cup of tea; in fact most things.

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Mary Berry Eve’s Pudding Recipe Ingredients

For the Apple Base:

700g (1.5 lbs) Bramley cooking apples, peeled, cored, and sliced
100g (1/2 cup) caster sugar (adjust depending on the tartness of the apples)
1-2 tablespoons water

For the Sponge Topping:

100g (7 tbsp) butter, softened
100g (1/2 cup) caster sugar
2 large eggs, beaten
100g (3/4 cup) self-raising flour
1 teaspoon baking powder
A few drops of vanilla extract

How To Make Mary Berry Eve’s Pudding Recipe

Stew the apples: Preheat your oven to 180°C (160°C fan / Gas Mark 4). Place the sliced Bramley apples into a large saucepan with 100g of sugar and a splash of water. Cook them gently over a medium heat for about 5 to 10 minutes until they have just begun to soften and collapse into a thick, pulpy sauce. Pour the apples into a 1.5-litre (approx. 1.5-quart) ovenproof baking dish and level the surface.
Cream the sponge base: In a large mixing bowl (or using an electric hand whisk), cream together the softened butter and the caster sugar. Beat the mixture vigorously for a few minutes until it is pale, light, and fluffy.
Incorporate the eggs: Gradually add the beaten eggs to the creamed mixture, a little at a time, whisking well after each addition. If the mixture looks like it might curdle, simply add a tablespoon of the flour to stabilize it. Stir in the vanilla extract for a subtle aromatic depth.
Fold in the dry ingredients: Sift the self-raising flour and the baking powder over the bowl. Using a large metal spoon or a spatula, gently fold the flour into the wet ingredients using a “figure-eight” motion. You want to keep as much air in the batter as possible to ensure the sponge is light and airy once baked.
Layer and bake: Spoon the sponge mixture over the top of the stewed apples, spreading it carefully to the edges of the dish to seal in the fruit. Slide the dish into the center of the preheated oven and bake for 30 to 40 minutes. You are looking for the sponge to be well-risen, golden brown, and springy to the touch.
Rest and serve: Once baked, remove the pudding from the oven and let it stand for about 5 minutes. This allows the fruit layer to settle slightly. Serve it while hot, scooping deep into the dish to get a perfect balance of fluffy sponge and tart, juicy apples.

Recipe Tips

Choose the right apples: Bramley apples are the “gold standard” for Eve’s pudding because they fluff up beautifully when cooked. If you use eating apples (like Granny Smith), they will hold their shape more and might require less sugar.
Room temperature ingredients: Ensure your butter and eggs are at room temperature before you start. Cold butter won’t cream properly with the sugar, and cold eggs can cause the cake batter to curdle.
The “Skewer Test”: To check if the sponge is done without opening the oven too early, insert a skewer into the center of the cake layer. If it comes out clean (without any wet batter), the pudding is ready.
Even Spreading: When spreading the sponge over the apples, start from the edges and work your way in. This helps prevent the fruit from bubbling up over the top of the cake.

What To Serve With Mary Berry Eve’s Pudding Recipe?

This Mary Berry Eve’s Pudding Recipe is a comforting, fruity dessert that needs a creamy or sweet pairing! A jug of Warm Vanilla Custard is the quintessential choice for a traditional British experience. For a more indulgent touch, a scoop of Vanilla Bean Ice Cream adds a lovely temperature contrast as it melts into the hot sponge! A drizzle of Chilly Double Cream or a hot Cup of English Breakfast Tea pairs wonderfully with the tart apple and buttery cake notes.

How To Store Mary Berry Eve’s Pudding Recipe

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat: This pudding is best served warm. Reheat individual portions in the microwave for 45-60 seconds, or cover the whole dish with foil and place it in a 160°C oven for 10-15 minutes until heated through.
Freezing: You can freeze the baked pudding for up to 2 months. Thaw it completely in the refrigerator before reheating. Note that the sponge might lose a bit of its fluffiness, but the flavor will remain excellent.

Mary Berry Eve’s Pudding Recipe Nutrition Facts

Calories: 340 kcal (per serving)
Total Fat: 16 g
Saturated Fat: 10 g
Cholesterol: 85 mg
Sodium: 210 mg
Total Carbohydrates: 48 g
Protein: 4 g
Fiber: 3 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in advance?

You can stew the apples ahead of time and keep them in the baking dish in the fridge. However, for the best rise, you should make the sponge topping and bake the pudding just before you plan to serve it.

Can I use other fruits?

Absolutely! While apples are traditional, you can add blackberries to the apples for a “Crumble-style” flavor, or even use pears or plums.

Is this pudding gluten-free?

To make it gluten-free, simply swap the self-raising flour for a 1-to-1 gluten-free baking flour and ensure your baking powder is gluten-free.

Try More Recipes:

Mary Berry Bread and Butter Pudding Recipe
Mary Berry Traditional UK Rice Pudding Recipe
Mary Berry Rice Pudding Recipe