Mary Berry’s Eve’s Pudding recipe is a delightful dessert that brings back the essence of traditional British cooking with a modern twist.
This dessert, which I’ve come to adore, features a layer of soft, stewed apples topped with a light, fluffy sponge cake.
It’s a comforting, homely pudding that’s perfect for colder months, yet I find myself craving it year-round due to its perfect balance of sweetness and texture.
Mary Berry, a doyenne of home cooking, presents this recipe in a way that’s both accessible and foolproof, ensuring a delicious outcome every time.
What Goes Best with Mary Berry Eve’s Pudding Recipe
I find that Mary Berry’s Eve’s Pudding is best accompanied by a generous drizzle of warm custard or a scoop of vanilla ice cream.
The contrast of the warm pudding with the cold ice cream or the creamy custard makes every bite a delightful experience.
For those who prefer a less sweet option, a dollop of lightly whipped cream also pairs beautifully, adding a luxurious finish to this humble dessert.
Ingredients
To make Mary Berry’s Eve’s Pudding, you’ll need:
- For the apple layer:
- 3-4 large cooking apples, peeled, cored, and sliced
- 2 tablespoons water
- 2 tablespoons sugar
- For the sponge layer:
- 115g (4 oz) unsalted butter, softened
- 115g (4 oz) caster sugar
- 2 large eggs
- 115g (4 oz) self-raising flour
- 1-2 tablespoons milk (if needed)
- 1 teaspoon vanilla extract
How to Prepare Mary Berry Eve’s Pudding Recipe
- Preheat your oven to 180°C (350°F, Gas Mark 4). Begin by preparing the apple layer. Place the sliced apples in a saucepan with the water and sugar. Cook over medium heat until the apples are just softened. Transfer the apples to a greased baking dish, spreading them out evenly.
- Prepare the sponge mixture. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a little flour with each to prevent curdling. Fold in the remaining flour gently. If the mixture is too thick, add a tablespoon or two of milk to reach a dropping consistency. Stir in the vanilla extract.
- Assemble the pudding. Spoon the sponge mixture over the cooked apples, spreading it out to cover them completely.
- Bake for 35-40 minutes, or until the sponge is golden and springs back when lightly touched.
Mary Berry Eve’s Pudding Recipe
Ingredients
- For the apple layer:
- 3-4 large cooking apples peeled, cored, and sliced
- 2 tablespoons water
- 2 tablespoons sugar
- For the sponge layer:
- 115 g 4 oz unsalted butter, softened
- 115 g 4 oz caster sugar
- 2 large eggs
- 115 g 4 oz self-raising flour
- 1-2 tablespoons milk if needed
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F, Gas Mark 4). Begin by preparing the apple layer. Place the sliced apples in a saucepan with the water and sugar. Cook over medium heat until the apples are just softened. Transfer the apples to a greased baking dish, spreading them out evenly.
- Prepare the sponge mixture. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a little flour with each to prevent curdling. Fold in the remaining flour gently. If the mixture is too thick, add a tablespoon or two of milk to reach a dropping consistency. Stir in the vanilla extract.
- Assemble the pudding. Spoon the sponge mixture over the cooked apples, spreading it out to cover them completely.
- Bake for 35-40 minutes, or until the sponge is golden and springs back when lightly touched.
Notes
How to Serve Mary Berry Eve’s Pudding Recipe
Serve Mary Berry’s Eve’s Pudding warm, ideally fresh out of the oven. Pour over some warm custard or place a scoop of vanilla ice cream on top of each serving.
The warmth of the pudding will begin to melt the ice cream or mix into the custard, creating a deliciously indulgent sauce.
How to Reheat Mary Berry Eve’s Pudding Recipe
- Microwave: Place a serving of the pudding in a microwave-safe dish. Heat on high for 1-2 minutes or until warm throughout.
- Oven: Preheat the oven to 180°C (350°F, Gas Mark 4). Cover the pudding with foil to prevent it from drying out and bake for 10-15 minutes or until thoroughly heated.
- Stovetop: Reheating on the stovetop is less common, but you can steam a serving of pudding over boiling water in a covered steamer for a few minutes until warm.
How to Store Leftovers of Mary Berry Eve’s Pudding Recipe
Leftover Eve’s Pudding can be stored in the refrigerator, covered, for up to 3 days. For longer storage, you can freeze the pudding for up to a month.
Wrap it tightly in cling film and place it in an airtight container before freezing. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions Regarding Mary Berry Eve’s Pudding Recipe
- Can I use different fruits? Yes, while apples are traditional, pears or a mixture of berries can also be used to create a delightful variation of this pudding.
- What if I don’t have self-raising flour? You can make your own by adding 1½ teaspoons of baking powder to every cup (115g) of all-purpose flour.
- Can I make this gluten-free? Absolutely. Substitute the self-raising flour with a gluten-free self-raising blend to make this pudding suitable for those with gluten sensitivities.
Nutritional Facts and Information
A serving of Mary Berry’s Eve’s Pudding, without additional custard or ice cream, approximately contains:
- Calories: 300-400
- Fat: 15-20g
- Saturated Fat: 9-11g
- Carbohydrates: 40-50g
- Sugars: 25-30g
- Protein: 4-5g
- Sodium: 100-200mg
- Fiber: 2-3g
This dessert is undoubtedly a treat, with its buttery sponge and sweetened fruit layer. Enjoying it on special occasions or in moderation as part of a balanced diet allows you to savor its delightful flavors without overindulgence.
