Delia Smith Eve’s Pudding Recipe

There’s a reason Eve’s Pudding has lasted through generations: it’s British comfort in its purest form.
Delia Smith’s Eve’s Pudding layers buttery stewed apples with a golden, light vanilla sponge — a dish simple enough for a weekday, nostalgic enough for a proper Sunday lunch.

Served warm with ice cream or custard melting into the cracks, it’s the kind of pudding that makes you feel properly looked after.

Why You’ll Love It

• Minimal fuss, big comfort
• Pantry-staple ingredients — you probably have them already
• Soft, tart apples meet a sweet, fluffy sponge
• Perfect make-ahead dessert for family dinners
• Classic British soul food, but easy for beginners too

Ingredients You’ll Need

For the Apples:

• 3 Bramley (or cooking) apples (about 600g)
• 1 tbsp lemon juice
• 2 tbsp water
• 100g granulated sugar

For the Sponge Topping:

• 100g self-raising flour (sifted)
• 75g buttery spread or softened butter
• 75g caster sugar
• 1 large egg, lightly beaten
• ½ tsp vanilla bean paste

How to Make Delia Smith’s Eve’s Pudding

Prep the apples:
Peel, core, and quarter the apples. Slice each quarter into three pieces.
Toss them in a pan with the lemon juice, water, and granulated sugar.
Cover and simmer gently over medium heat for about 5 minutes until just tender.
Transfer to a buttered 15cm soufflé dish or similar. Let them cool slightly.

Make the sponge:
In a bowl, beat together the buttery spread and caster sugar with an electric whisk until light and fluffy.
Beat in the vanilla, then the egg — little by little to avoid curdling.
Fold in the sifted flour, a spoonful at a time, until just combined.

Assemble:
Spoon the sponge batter over the cooled apples, smoothing the top lightly with a spatula.

Bake:
Pop into a preheated 180°C (350°F) oven for 40–45 minutes until risen, golden, and a skewer inserted in the middle comes out clean.

Rest and serve:
Let it cool for 5–10 minutes before serving warm with your choice of topping.

Common Mistakes and How to Dodge Them

• Watery base?
  Simmer apples gently until tender but not collapsing. Drain off excess liquid if needed.
• Dense sponge?
  Whip the butter and sugar properly — lightness at the start means a tender bake.
• Overmixed batter?
  Fold flour in gently. Overmixing knocks out the air.
• Soggy middle?
  Bake until the sponge feels firm and springy to touch.

Storage

• Fridge:
  Cover and refrigerate for up to 3 days.
• Freezer:
  Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

What to Serve with Eve’s Pudding

• Hot custard (classic)
• Vanilla ice cream (melts into the sponge beautifully)
• Pouring cream or clotted cream for extra indulgence
• Dust of cinnamon or nutmeg if you fancy

Quickfire FAQs

Why is my Eve’s Pudding watery?
The apples released too much liquid — next time, simmer a little longer uncovered or drain off the extra juice.

Why is it crumbly?
Overmixed sponge batter. Next time, beat lightly and just until combined.

Why is my pudding too sweet?
Taste your apples before adding sugar. Bramleys are tart, but some cooking apples might be sweeter.

Why did it collapse?
Could be underbaking or opening the oven door too early. Bake until properly set.

Nutrition (Per Serving)

• Calories: 396 kcal
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 126mg
• Potassium: 322mg
• Carbohydrates: 54g
• Fibre: 4.3g
• Sugars: 32g
• Protein: 5.8g

Try More Recipes:

• Delia Smith Flapjacks
• Delia Smith Chicken Marengo
• Delia Smith Cheese And Onion Pie
• Delia Smith Rich Fruit Cake