Eves Pudding: A New Twist on an Old Favourite!

Apple and Raspberry Eves Pudding is a favourite in our house.

Ingredients   (Serves 4-6  people)

100g or 4oz Self raising flour
100g or 4oz butter or margarine
100g or 4oz sugar
2 eggs
675g  or 1.5lb apples (substitute 150g or 5oz raspberries for the raspberry and apple version)
1 or 2 tbsp sugar to sweeten

Method

• Turn oven to 180C, Gas Mark 4 or 350F.

• Peel and slice the apples thinly and arrange them in the bottom of a greased, shallow, ovenproof dish (mine holds 1.25 Litres). Sprinkle sugar on top and set aside.

• For the sponge: cream the sugar and butter together until light and fluffy.

• Add the eggs, one at a time, with 1tbsp of flour to prevent the mixture curdling.

• Fold in the rest of the flour and mix gently.

• Bake for 40-45 minutes until golden brow on top.

• Test the middle is cooked,by inserting a skewer and it should come out clean. I often have to cook mine a little longer, so do check.

• Serve with custard, cream or ice cream  and enjoy!

Tip
Use other fruit for this pudding and mix it up if you don't have enough apples.  Try plums, peaches or rhubarb. I mix apples with strawberries, raspberries or blackberries to stop the kids getting bored.

No fresh fruit?  
I often use frozen fruit, defrosting it in the microwave, before making the sponge topping...

Thank you for reading this post.  Happy cooking :)

Links
Pear Eve's Pudding  by Claire Ptak.
Gooseberry Sponge Pudding  or Eves Pudding. Telegraph Readers' recipes.
Apple and Pineapple Eves Pudding by Casa Costello.
Mincemeat, Cranberry and Almond Eves Pudding - perfect for a celebration!
Nigel Slater: Nanny Knows Best! Feel-good puds: scroll to the end of the article for recipes.