There’s nothing fancy about Eve’s Pudding — and that’s exactly the point.
Mary Berry’s take is pure old-fashioned British comfort: sweet apples tucked under a warm, fluffy sponge.
It’s the kind of pudding you make without needing a recipe pinned to the fridge. Just instincts, good ingredients, and a little patience.
Why This Pudding Works So Well
The apples soften just enough to be tender but still hold their shape.
Creaming the butter and sugar properly gives you a topping that rises light, not heavy.
And that little splash of boiling water? It keeps the sponge loose enough to bake evenly across the fruit.
It’s clever in that quiet Mary Berry way — simple tricks that make all the difference.
Ingredients (And Why They Matter)
- Cooking Apples: Tart and firm — they stay lively even after baking.
- Lemon Juice: Stops the apples from browning and adds brightness.
- Butter: Richness that carries through both the fruit and the topping.
- Caster Sugar: Light enough to cream easily without grittiness.
- Self-Raising Flour: The built-in lift you need for a soft sponge.
- Eggs: Hold the batter together while keeping it tender.
- Boiling Water: Loosens the batter just enough for perfect spreading.
How to Make It
1. Preheat and Prep
Heat the oven to 180°C (160°C fan) / 350°F.
Peel, core, and chop two large cooking apples into smallish chunks.
Toss them in a saucepan with 1 tablespoon of lemon juice and 2 tablespoons of water.
Cover and cook gently for about 5 minutes — you want them softening, not falling apart.
2. Sweeten the Fruit
Once the apples are just tender, stir in:
- 20g butter
- 2 tablespoons caster sugar
Spoon the sweet apples into a buttered 900ml (about 1½ pint) baking dish.
Set aside to cool slightly while you sort the topping.
Pro Tip: A slight cool on the apples keeps the sponge batter from melting and sinking.
3. Make the Sponge
In a large bowl, cream together:
- 75g butter
- 100g caster sugar
Beat until light and fluffy — don’t rush it.
4. Fold Gently
Add in:
- 100g self-raising flour
- 2 lightly beaten eggs
Fold everything together gently with a metal spoon — not a whisk — just until combined.
Finally, stir through 1 tablespoon of boiling water.
Pro Tip: Folding, not stirring, keeps the air you worked so hard to beat in.
5. Assemble and Bake
Spoon the sponge batter carefully over the apple layer, smoothing gently to cover.
Bake for about 30–35 minutes until the topping is golden and springs back when touched.
Serve it warm, straight from the dish, with plenty of custard or cream.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sponge sinks | Batter overmixed | Fold lightly — just combine, don’t beat |
| Apples turn to mush | Cooked too long on the stove | Simmer just till soft, then stop |
| Top looks dry or cracked | Overbaked | Check a little early — golden is enough |
What to Serve With It
- Warm custard poured over
- Thick whipped cream
- Vanilla ice cream on a warm pudding
- Dusting of cinnamon for a little extra
How to Store and Reheat
Fridge:
Cool leftovers fully, then cover tightly. Keeps 3 days easily.
Freezer:
Wrap portions individually in cling film and freeze up to 3 months.
Thaw gently overnight.
Reheat:
- Oven: Cover with foil, reheat at 175°C (350°F) for about 15 minutes.
- Microwave: Medium heat, short bursts until warmed through.
A Quick Bite of History
Eve’s Pudding gets its name from the biblical Eve and her famous apple.
Recipes have been around since the 1800s, always built on the same idea: apples below, sponge above — simple, filling, and beloved.
Try More Mary Berry Recipes:
Mary Berry Eve’s Pudding Recipe
Description
Mary Berry’s Eve’s Pudding layers soft, lightly sweetened cooking apples under a tender sponge topping.
It’s proper British comfort food — simple, satisfying, and perfect for cold evenings.
Ingredients
For the filling:
For the topping:
To serve:
Instructions
- Preheat oven to 180°C (160°C fan) / 350°F.
- Peel, core, and chop apples. Cook gently with lemon juice and water for 5 minutes.
- Stir in butter and sugar; spoon into a buttered baking dish.
- Cream butter and caster sugar until fluffy.
- Fold in self-raising flour and eggs. Add boiling water to loosen.
- Spoon batter over the apples.
- Bake for 30–35 minutes until golden and set.
- Serve warm with custard or cream.
Notes
- Cooking apples work best — firm and slightly tart.
- Let the apple base cool a bit before adding the topping.
- Fold the batter gently to keep your sponge soft and light.
- Always check the bake with a skewer — it should come out clean.
I do not think this is Mary Berry’s published recipe. She does not include water and does add baking powder. It was undercooked at 160degrees in a fan assisted oven after 40 minutes and brown round the edges while not cooked in the middle. Turned the temperature up 5 degrees for a further 15 minutes before it was ready.. It was baked in an oval ceramic dish 30 cm x 20 cm, giving plenty of room for an even spread of the topping.