Delia Smith Eve’s Pudding Recipe

This classic Eve’s Pudding is made with Bramley cooking apples, demerara sugar, whole cloves, and a light buttery sponge topping. The apples collapse into a fluffy, tart layer beneath the golden crumb, and the whole thing is best served piping hot with custard. It takes just 20 minutes to prepare and 45 minutes to bake, serving 4 generously.

I make this almost every Sunday through autumn and winter. It is the simplest way to turn a bag of Bramleys into something that feels like a proper pudding.

Eve’s Pudding Ingredients

The Fruit Base:

• 450g (1 lb) Bramley cooking apples
• 75g (3 oz) demerara sugar (or granulated)
• 2 whole cloves (optional, but classic Delia)

The Sponge Topping:

• 75g (3 oz) butter, softened
• 75g (3 oz) caster sugar
• 1 large egg, beaten
• 110g (4 oz) self-raising flour, sifted
• 2–3 tbsp milk

How to Make Eve’s Pudding

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease a 1.2 litre (2 pint) pie dish or pudding basin with a little butter.
2. Prepare the apples: Peel, core, and slice the Bramley apples. Chunky slices are fine as they break down easily during baking.
3. Layer the base: Arrange the apple slices in the bottom of the dish. Sprinkle the demerara sugar over the apples and tuck the two whole cloves in amongst the fruit. Add a teaspoon of water if the apples seem very dry.
4. Cream the butter: In a mixing bowl, cream the softened butter and caster sugar together until pale and fluffy. You can use a wooden spoon or an electric hand whisk.
5. Add the egg: Gradually beat in the egg, a little at a time, beating well after each addition to prevent curdling.
6. Fold the flour: Using a metal spoon, gently fold in the sifted flour.
7. Loosen the mixture: Stir in the milk. You want the batter to be a “soft dropping consistency,” meaning it drops reluctantly from the spoon when you give it a tap.
8. Top the fruit: Spoon the sponge mixture over the apples. Use a palette knife to spread it out evenly, ensuring the apples are completely covered right to the edges to seal the steam in.
9. Bake: Place on a shelf just above the centre of the oven and bake for 40–45 minutes. The pudding is ready when the sponge is golden brown, risen, and firm to the touch.
10. Serve: Serve straight from the oven while piping hot.

What Is the Secret to a Perfect Eve’s Pudding?

The most important thing is to use Bramley cooking apples, not eating apples. Bramleys collapse into a snowy, fluffy purée during baking that melds with the sponge bottom. Eating apples hold their shape and will not give you the same texture.

The whole cloves add a subtle warming note that lifts the apple flavour, but remember to warn your guests or fish them out before serving. Biting into a whole clove is intense.

Spreading the sponge right to the very edge of the dish is essential. This creates a seal that steams the apples rapidly underneath. If you leave gaps, the apples can dry out and the sponge edges may burn.

Delia uses demerara sugar for the fruit because it adds a toffee-like depth of flavour. Golden caster sugar works too if that is all you have.

What Should You Serve on the Side?

A jug of hot custard is the classic British pairing and honestly the best way to eat this pudding. The warm custard soaks into the sponge and mixes with the apple underneath.

For a colder contrast, a scoop of vanilla ice cream melting over the hot sponge works beautifully. Pouring double cream straight from the jug is a simpler but equally good option.

Does This Reheat Well?

Eve’s Pudding is best eaten warm on the day it is made, but it reheats well. Cover with foil and store in the fridge for up to 3 days. Reheat portions in the microwave for 45–60 seconds, or put the whole dish back in a warm oven at 160°C for about 15 minutes.

You can freeze it wrapped tightly in cling film for up to 1 month. Thaw fully in the fridge before reheating.

Nutrition Facts

• Calories: 350 kcal
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g

Nutrition information is estimated per serving (serves 4).

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