Mary Berry Eve’s Pudding Recipe

Mary Berry’s Eve’s Pudding is made with cooking apples, lemon juice, butter, caster sugar, self-raising flour, and free-range eggs. This traditional Eve’s Pudding recipe creates a delicious dessert that takes about 45 minutes to prepare and can serve up to 4 people.

Ingredients Needed

For the filling:

• 2 large cooking apples (about 500g / 1lb 2oz)
• 1 tbsp lemon juice
• 20g / ¾ oz butter
• 2 tbsp caster sugar (superfine sugar)

For the topping:

• 75g / 3oz butter
• 100g / 3½ oz caster sugar (superfine sugar)
• 100g / 3½ oz self-raising flour
• 2 free-range eggs, lightly beaten
• 1 tbsp boiling water

To serve:

• cream or custard

How To Make Eve’s Pudding

1. Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F): Make sure the oven is ready while you prepare the filling and topping.
2. Prepare the apples: Peel, core, and chop the apples roughly. Add the apples, lemon juice, and 2 tablespoons of water to a saucepan. Stir, cover, and cook on high heat for 5 minutes until softened.
3. Add butter and sugar: Stir in the butter and caster sugar, then transfer the apples to a 900ml / 1½ pint ceramic gratin dish (about 5cm / 2in deep). Leave the mixture to cool while preparing the topping.
4. Make the topping: Cream together the butter and caster sugar until light and fluffy. Gently fold in the flour and beaten eggs in alternating spoonfuls, taking care to keep the air in the mixture. Add 1 tablespoon of boiling water and fold it in.
5. Assemble and bake: Spoon the topping mixture evenly over the cooled apples. Place in the oven and bake for 30-35 minutes or until the sponge is puffed and golden brown.
6. Serve: Serve warm with cream or custard.

Recipe Tips

• Choose the Right Apples: Use tart cooking apples like Bramley or Granny Smith for the best flavor and texture. Avoid sweet apples, as they won’t provide the right balance.
• Don’t Overmix the Topping: When folding in the flour and eggs, mix gently to keep the air in. Overmixing will make the sponge dense rather than light and fluffy.
• Let the Apples Cool: After cooking the apples, let them cool slightly before adding the topping. This helps prevent the sponge from sinking.
• Check the Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature. An oven that’s too hot or too cool can affect baking time and the texture of the pudding.
• Serve Immediately: For the best taste and texture, serve the pudding right after baking. If it sits too long, the topping may become soggy.

How To Store Leftovers?

First, let the leftover Eve’s Pudding cool down to room temperature. Once cooled, cover the dish tightly with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 serving (approximately 200g)

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 70mg
• Sodium: 70mg
• Potassium: 150mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Vegetable Lasagne
• Mary Berry Banoffee Pie
• Mary Berry Lemon And Blueberry Muffins
• Mary Berry Raspberry Frangipane Tart