Delia Smith Eve’s Pudding Recipe

Delia Smith’s Eve’s pudding is one of those recipes where you tip raw sponge batter straight over the apples and trust the oven to sort it out. Tart Bramley cooking apples sit under a light Victoria sponge made with 75g (3 oz) butter, one egg, and 110g (4 oz) self-raising flour, baked at 180°C (350°F) for 45 minutes until golden, serving 4 with custard.

I had never made an apple sponge pudding before I found this one in Delia’s recipe collection. Eves pudding sounded old-fashioned, but the first time I pulled it from the oven and saw how the Bramleys had fallen into a sharp, fluffy layer under the sponge, I understood why this apple pudding has never gone out of fashion.

Try More Pudding Recipes:

• All Pudding Recipes
• Sticky Toffee Pudding
• Bread and Butter Pudding
• Rice Pudding

Why Does the Sponge Go On Raw?

Most fruit puddings cook the base and topping on their own, but Delia’s way is different. The uncooked sponge batter sits on top like a lid, trapping steam so the fruit breaks down fully while the top bakes golden and firm.

I skipped this step once and stirred the apples into the batter instead. The apples kept their shape, the sponge went heavy, and the whole thing tasted like a bad cake rather than a proper Delia Smith 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)
• 1 tsp lemon juice

The Sponge Topping:

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

How To Make Delia Smith Eve’s Pudding

1. Heat the oven: Set to 180°C (160°C Fan / Gas Mark 4 / 350°F). Rub a little butter around the inside of a 1.2 litre ovenproof pie dish.
2. Prepare the apples: Peel, core, and slice the Bramley apples into chunky pieces. Toss with the lemon juice to stop them going brown.
3. Layer the base: Spread the apple slices across the bottom of the dish. Scatter the demerara sugar over the top and tuck the two whole cloves in among the fruit. Add a teaspoon of water if the apples look very dry.
4. Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until pale and fluffy. An electric hand mixer is quick, but a wooden spoon works fine.
5. Add the egg: Beat in the egg a little at a time, mixing well after each bit to stop it curdling.
6. Fold in the flour: Using a metal spoon, gently fold in the sifted self-raising flour. Do not beat it or the sponge will be tough.
7. Add the milk: Stir in the milk until the batter drops slowly from the spoon when you tap it. This is what bakers call a soft dropping consistency.
8. Top the fruit: Spoon the sponge mix over the apples. Use a knife to spread it right to the edges of the dish so the fruit is sealed underneath.
9. Bake: Place on a shelf just above the middle of the oven and bake for 40 to 45 minutes until golden brown, risen, and firm when you press the top gently.
10. Serve straight away: Spoon out while piping hot. The apples should have fallen into a soft, fluffy layer under the sponge. Pour hot egg custard over the top, or add a scoop of vanilla ice cream if you like the hot-cold mix.

How To Tell When Eve’s Pudding Is Done

The hard part is that the sponge hides everything underneath, so you cannot see if the apples have cooked through. Press the middle gently with your finger: if it springs back and feels firm, it is done, but if it still dips, give it another five minutes.

I have also learned not to open the oven door before the 30 minute mark. The sponge needs steady heat to rise properly, and a rush of cold air too early can make it sink in the middle.

Can You Swap Bramleys for Other Fruit?

Rhubarb works well in spring, though you need to add more sugar to the base, about 110g (4 oz) instead of 75g, to balance the extra sharpness. For autumn, blackberries mixed with the apples work well, or try the apple and almond pudding for a nuttier take on the same idea.

Delia is clear about using Bramleys because they fall apart into a soft, fluffy mass during baking. Eating apples keep their shape, so Granny Smiths are the best swap if you cannot find Bramleys.

Next-Day Notes

Eve’s pudding keeps in the fridge for up to 3 days, covered with cling film (plastic wrap). Warm up single portions in the microwave for 45 to 60 seconds, or put the whole dish back in the oven at 160°C (320°F) for about 15 minutes.

You can freeze it wrapped tightly for up to 1 month, but let it thaw fully in the fridge first because the sponge goes heavy if you rush it from frozen. The chocolate bread and butter pudding is another good one to make ahead if you want a pudding that gets better overnight.

FAQs

More Recipes To Try:

• Chocolate Bread and Butter Pudding
• Apple and Almond Pudding
• Summer Fruit Pudding
• Lemon Surprise Pudding

Nutrition Facts

• Calories: 350 kcal
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g
• Dietary Fibre: 2g

Nutrition information is estimated per serving (serves 4).