Mary Berry Eve’s Pudding Recipe

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.

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

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.