Photograph of Eve's Pudding with Apple and Almonds
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Eve’s Pudding with Apple and Almonds

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Eve’s Pudding is a classic British pudding with references to the recipe going back to the early 19th Century. A layer of sweet, stewed apple topped with a light, fluffy sponge, this delicious pudding works all year round. Serve it with custard in the winter or ice cream and/or cream at any time, but definitely in the summer.

This recipe is based on my Classic Sponge Cake/Pudding – Core Recipe; I prepared the batter in exactly the same way, but swapped out half the flour and replaced it with ground almonds, added some vanilla extract and cooked it over stewed apple. You end up with a delicious layer of hot apple, a light fluffy sponge on top and a fabulous layer in the middle where the sponge has absorbed some of the apple and cooked together. My husband’s favourite bit!

The almonds are not classically included this dish. However they add a nutty sweetness and depth of flavour to the sponge, which we love. We are all a little obsessed with almonds in this house – note to self, post recipes for frangipane and Bakewell Tart. If you love almonds – you’ll love these. Rather handily as well, flour is very difficult to get hold of at the moment. Quite why, I’m not sure; I can however get hold of ground almonds so replacing half the flour with almonds helps me preserve my precious stocks of flour without compromising on a delicious pudding! If you are allergic to nuts, go classic! Simply omit them and replace with additional flour as in the original cake recipe.

I had originally planned to make a Blackberry and Apple Sponge Pudding to post. However, a couple of nights ago, we’d agreed to have a family Trivial Pursuit Games night – a really fun way of passing an evening with our daughters during this COVID 19 isolation period. My husband decided that the best way to cope with such jollity was to throw in a cocktail or two. He decided on Brambles – a very moreish combination of gin, lemon juice, sugar syrup, Crème de Mure and fresh blackberries. A very good choice indeed; although it did rather rule out the blackberry and apple option for my pudding the following day! When I can next find blackberries, I’ll buy extra and finally post both the pudding as well as the recipe for Brambles. A really fun night – even Mimi the cat joined in!

By this point the dog had taken to her bed and the cat was after a drink!

How to make Eve’s Pudding with Apple and Almonds

Back to the important bit – Eve’s Pudding with Apple and Almonds.

It is very quick and easy to make. Start with the stewed apples:

  • peel and core the apples
  • chop into cubes
  • cook for between 5 and 15 minutes with sugar and water
  • transfer into a buttered baking dish

Prepare the sponge and layer over the apples:

  • beat the butter, sugar, egg, flour, almonds, vanilla extract, milk, baking powder and salt
  • spread over the apples in an even layer
  • scatter over some flaked almonds
  • cook and eat!
Photograph of Eve's Pudding with Apple and Almonds
5 from 1 vote

Eve’s Pudding with Apple and Almonds

A layer of sweet, stewed apple topped with a light fluffy almond sponge, this delicious pudding works all year round. Serve it with custard in the winter or ice cream and/or cream at any time, but definitely in the summer.

Course Dinner, Lunch, pudding, Supper
Cuisine British
Keyword Almonds, Apples, Pudding, Sponge
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4


The stewed apples:

  • 500g peeled and chopped cooking apples (500g is the prepared weight – roughly 5 apples.)
  • 75g – 125g sugar (I used 100g)
  • 100ml water

The sponge topping:

  • 65g unsalted butter, at room temperature
  • 65g caster sugar
  • 1 large egg
  • 35g plain/all-purpose flour
  • 30g ground almonds
  • 1 teaspoon vanilla extract
  • ½ teaspoon milk
  • ½ plus ⅛ teaspoon baking powder
  • ⅛ teaspoon fine salt


  • 20g flaked almonds


The stewed apples:

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Peel, core and chop the apples. (500g is the prepared weight.)

  3. Cook in a saucepan over a medium heat with 75g sugar and water.

  4. Cook until softened and cooked to your liking – we prefer our apples quite soft amd mushy. If you prefer chunkier apples, cook for less time. It should take between 5 and 15 minutes, depending on the size of the apple cubes and the consistency you are looking for. Taste half way through cooking and add more sugar if it is not sweet enough; remember it will be covered in a sweet topping. Stir from time to time.

  5. Tip into a greased baking dish and level the surface. Leave to cool whilst you make the sponge topping.

The sponge topping:

  1. Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4

  2. Collect together your equipment (see Recipe Notes below) and ingredients.

  3. Ensure the butter is at room temperature and soft enough to beat. If not soften it slightly in the microwave. (Be very careful not to melt it though – just do 5 seconds at a time if you are unsure.)

  4. Add all the remaining ingredients to the butter and whisk thoroughly with an electric whisk until just combined. This should take around 45 seconds to 1 minute, and no more.

  5. Spread the cake batter over the apple and level the surface. Scatter over the flaked almonds and bake in the centre of the oven for 30 – 35 minutes or until the sponge is cooked. It is cooked when:

    – the centre feels springy when lightly touched with your finger and no imprint remains

    – a toothpick inserted into the centre of the cake comes out clean

    Check the pudding after 20 minutes – if it is becoming too brown on the top, loosely lay a piece of foil over the top of the pudding.

  6. Serve hot or warm with custard, ice cream and/or fresh cream.

Recipe Notes


  • 1.5 litre baking dish greased with butter (The one in the picture measures 15cm/6inches square at the base and 18cm/7inches square at the top and is 7.5 cms/3inches deep)
  • chopping board and knife
  • kitchen scales and measuring spoons
  • saucepan and wooden spoon
  • Mixing bowl
  • electric whisk

Serving options:

  • custard
  • fresh cream
  • ice cream


  • Marijke Creer

    5 stars
    Eve’s Pudding is just wonderful thanks Susan !! Recipe worked perfectly with wonderful instructions . just the right amount of sweetness and completely no fuss easy to prepare. Is going to be the next family favourite!

    • Susan

      Thank you so much for trying this Marijke. So pleased you like it. Perfect for all your cold and snowy weather at the moment! Susan xx 🌼

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