Eve’s Pudding is a timeless British dessert that pairs tender baked apples with a light, golden sponge topping. Mary Berry’s style keeps the process simple yet full of flavour, delivering a pudding that is both homely and elegant. This guide walks you through the recipe, baking tips, variations, and serving ideas so you can recreate this beloved classic with ease.
What Is Eve’s Pudding Recipe Mary Berry Style
Eve’s Pudding is essentially a baked apple dessert topped with sponge. The “Eve” refers to the apples, linking back to the biblical story. Mary Berry’s recipe remains popular because it balances tart fruit with a buttery topping that rises beautifully in the oven.
Ingredients for Eve’s Pudding Recipe Mary Berry
This version uses verified ingredient quantities from trusted recipe sources so your pudding turns out perfectly every time.
| Layer | Ingredient | Quantity |
|---|---|---|
| Apple Base | Cooking apples | 2 large (~500 g / 1 lb 2 oz) |
| Lemon juice | 1 tablespoon | |
| Butter | 20 g | |
| Caster sugar | 2 tablespoons | |
| Sponge Top | Butter | 75 g |
| Caster sugar | 100 g | |
| Self-raising flour | 100 g | |
| Eggs | 2, lightly beaten | |
| Vanilla extract | ½ teaspoon (optional) | |
| Boiling water | 1 tablespoon | |
| Serving | Custard or cream | Optional |
Preparing the Apples for Eve’s Pudding
- Peel, core, and slice the apples into even chunks.
- Place them in a saucepan with lemon juice and 2 tablespoons of water.
- Cook gently for 5 minutes until just tender, but still holding their shape.
- Stir in butter and sugar, then transfer to a greased baking dish.
Making the Sponge Topping for Eve’s Pudding Recipe Mary Berry
- Beat butter and sugar until pale and fluffy.
- Add vanilla extract (if using) and mix well.
- Add eggs gradually, mixing thoroughly.
- Sift in self-raising flour and fold gently.
- Stir in boiling water to loosen the batter.
- Spread evenly over the apple base.
Baking Eve’s Pudding
Preheat the oven to 180 °C (160 °C fan) / 350 °F. Bake the pudding for 30–35 minutes until the sponge is golden and springs back when pressed lightly.
Baking Tips for Eve’s Pudding Mary Berry Style
- Use tart cooking apples like Bramley for balance.
- Lemon juice not only adds a fresh tang but also prevents the apples from turning brown before baking.
- Allow the apple layer to cool slightly before adding the sponge to avoid sinking.
- Weigh ingredients accurately for consistent results.
Variations on the Classic Eve’s Pudding Recipe Mary Berry
- Replace apples with pears or plums.
- Add cinnamon or mixed spice to the apples for warmth.
- For a gluten-free version, use self-raising gluten-free flour.
Serving Eve’s Pudding
Serve warm with custard for tradition, or opt for cream or vanilla ice cream. The contrast of hot pudding and cold cream is irresistible.
Storing and Reheating Eve’s Pudding
- Store in the fridge for up to 3 days, covered.
- Freeze for up to 3 months in portions.
- Reheat in the oven at 175 °C for 15 minutes or microwave gently.
Nutritional Information for Eve’s Pudding Recipe Mary Berry
Approximate per serving (without custard):
- Calories: 320
- Fat: 16 g
- Carbs: 42 g
- Protein: 5 g
- Fibre: 3 g
Common Questions About Eve’s Pudding Recipe Mary Berry
A Baker’s Perspective
“The secret to a perfect Eve’s Pudding is contrast. The gentle tang of juicy apples should shine through the sweetness of a light, almost cloud-like sponge. That balance is what turns a simple dessert into something unforgettable.”
Final Thoughts on Eve’s Pudding Recipe Mary Berry
This recipe proves that traditional British puddings remain a staple for good reason. With simple ingredients, clear steps, and a result that’s both comforting and elegant, Eve’s Pudding deserves a place in every home baker’s repertoire.
