Mary Berry’s Eve’s Pudding Recipe is a classic dessert that features cooking apples, lemon juice, butter, caster sugar, self-raising flour, eggs, and more. This classic dessert takes 55 minutes to prepare and serves six people.
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💗 Why This Recipe Will Leave You Wanting More:
- Ease. Simple steps for a comforting dessert.
- Versatility. Enjoy with cream or custard.
- Flavorful. Balanced sweetness with tangy apples.
- Satisfying. Classic, homely, and delightful taste.
❓ What Is Mary Berry Eve’s Pudding Recipe?
Mary Berry’s Eve’s Pudding is a classic British dessert blending cooking apples, butter, sugar, flour, and eggs. This comforting dish features a soft, sponge-like topping covering tangy, sweetened apples. Its name is rooted in biblical references to Eve, linking to the fruit she’s believed to have picked, hence the apple-centric dessert.
🍏 Mary Berry Eve’s Pudding Recipe Ingredients
For the filling
- 2 large cooking apples (about 500g/1lb2oz in total)
- 1 tbsp. lemon juice
- 20g/¾oz butter
- 2 tbsp. caster sugar
For the topping,
- 75g/3oz butter
- 100g/3½oz caster sugar
- 100g/3½oz self-raising flour
- 2 free-range eggs, lightly beaten
- 1 tbsp. boiling water
To serve
- cream or custard
🥧 Mary Berry Eve’s Pudding Recipe Instructions
- Warm the oven up to 180°C/160°C (fan/gas 4).
- Peel, core, and cut the apples into small pieces. Put the apples, lemon juice, and 2 tablespoons of water in a pot. Cover, stir, and quickly cook for five minutes until the apples are soft.
- Add the sugar and butter and mix them. Then, move to a clay gratin dish that can hold 900 ml (1½ pint) and is about 5 cm (2in) deep. Let it cool down while you make the topping.
- Butter and white sugar should be mixed until they are fluffy and light.
- Using spoonfuls at a time, fold the flour and egg into the sugar mixture until everything is well combined. Be careful to keep folding instead of stirring quickly, as this will keep air in the mixture and help it blend. Boil some water and add it to the mix.
- Put the mix on top of the apples. Put it in the oven and bake for 30 to 35 minutes, or until the topping is golden and thick. Add custard or cream and serve.
💭 Recipe Tips
- Use cooking apples for the right balance of sweetness and tang.
- Ensure the sponge topping has a light, airy consistency.
- Adjust sugar levels based on apple sweetness for balance.
- Avoid overmixing the batter to prevent a dense topping.
- Check the apples’ thickness for even cooking throughout the pudding.
🍨 What To Serve With Eve’s Pudding?
Serve Mary Berry’s Eve’s pudding with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of warm custard for a delightful complement.
🎚 How To Store Leftovers Eve’s Pudding?
- In The Fridge. Store Leftovers Eve’s Pudding in an airtight container in the fridge for up to 3 days.
- In The Freezer. To freeze Leftovers Eve’s Pudding wrap well and store for up to 3 months
🥵 How To Reheat Leftovers Eve’s Pudding?
- Oven: Preheat your oven to 350°F (175°C) place the Eve’s Pudding in an oven-safe dish and cover with aluminum foil heat for about 15-20 minutes or until warmed through.
- Microwave: For a quicker option, place a serving of the pudding in a microwave-safe dish heat on medium power in 30-second intervals, checking and stirring until it’s evenly warmed.
FAQs
How Can I Ensure The Sponge Topping Turns Out Light And Fluffy?
To ensure a light, fluffy topping, gently fold the ingredients, avoiding overmixing.
How Can I Prevent The Apples From Becoming Too Mushy?
To prevent apples from becoming too mushy in Eve’s Pudding, choose firm apple varieties like Granny Smith or Honeycrisp, and avoid overcooking them before adding to the batter.
How Do I Know When The Pudding Is Cooked Through?
You’ll know the pudding is cooked through when it’s golden brown on top, the edges pull slightly away from the dish, and a skewer inserted into the center comes out clean.
What Type Of Apples Work Best For Eve’s Pudding?
For Eve’s Pudding, firm, tart apples like Granny Smith, Braeburn, or Honeycrisp work best. They hold their shape well and provide a nice contrast to the sweet pudding.
Can I Substitute Other Fruits For Apples In This Recipe?
Yes, you can substitute other fruits for apples in Eve’s Pudding. Pears, peaches, plums, or mixed berries are great alternatives, offering different flavors and textures to the dish.
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Nutrition Facts
Amount Per Serving
- Calories: 350 kcal
- Total Fat: 15g
- Saturated Fat:9g
- Cholesterol: 100mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Dietary Fiber: 5g
- Sugars: 30g
- Protein:6g
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Mary Berry Eve’s Pudding Recipe
Description
Mary Berry’s Eve’s Pudding Recipe is a classic dessert that features cooking apples, lemon juice, butter, caster sugar, self-raising flour, eggs, and more. This classic dessert takes 55 minutes to prepare and serves six people.
Ingredients
For the filling
For the topping,
To serve
Instructions
- Warm the oven up to 180°C/160°C (fan/gas 4).
- Peel, core, and cut the apples into small pieces. Put the apples, lemon juice, and 2 tablespoons of water in a pot. Cover, stir, and quickly cook for five minutes until the apples are soft.
- Add the sugar and butter and mix them. Then, move to a clay gratin dish that can hold 900 ml (1½ pint) and is about 5 cm (2in) deep. Let it cool down while you make the topping.
- Butter and white sugar should be mixed until they are fluffy and light.
- Using spoonfuls at a time, fold the flour and egg into the sugar mixture until everything is well combined. Be careful to keep folding instead of stirring quickly, as this will keep air in the mixture and help it blend. Boil some water and add it to the mix.
- Put the mix on top of the apples. Put it in the oven and bake for 30 to 35 minutes, or until the topping is golden and thick. Add custard or cream and serve.
Notes
- Use cooking apples for the right balance of sweetness and tang.
Ensure the sponge topping has a light, airy consistency.
Adjust sugar levels based on apple sweetness for balance.
Avoid overmixing the batter to prevent a dense topping.
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.