Mary Berry Eve's Pudding Recipe

Mary Berry's Eve's pudding has a layer of sharp Bramley apple under a light vanilla sponge — a beautifully simple British pudding that is completely wonderful.

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Prep Time 15

Cook Time 40

Resting Time 5

Total Time 1

Servings: 6 Portions

Course: Dessert

Cuisine: British

Calories: 360

Ingredients Method Notes

Ingredients

Apple Base:
700 g Bramley apples peeled, cored, and sliced 5mm
75 g golden caster sugar — adjust to taste
1 tsp ground cinnamon
Finely grated zest of ½ unwaxed lemon
2 tbsp water
30 g unsalted butter dotted over
Vanilla Sponge Topping:
150 g unsalted butter softened
150 g golden caster sugar
3 large eggs room temperature
150 g self-raising flour sifted
1 tsp baking powder
1 tsp vanilla extract
2 tbsp whole milk
To Serve:
Proper warm pouring custard or clotted cream

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Butter a deep 1.5 litre ovenproof dish generously.
Arrange apple slices in the base. Scatter sugar, cinnamon, and lemon zest over. Add water. Dot butter over. Taste and adjust sugar.
Beat butter and sugar 3–4 minutes. Add eggs one at a time. Add vanilla. Sift in flour and baking powder. Add milk — fold gently.
Spoon batter over apple in generous spoonfuls — spread gently to cover. Do not press down.
Bake 40–45 minutes until sponge is golden, springy, and skewer comes out clean. Apple bubbling at the edges.
Rest 5 minutes. Serve warm with custard.

Notes

Bramley apples only — they collapse and release juice giving the jammy, sharp apple base.

Taste the Bramley and adjust sugar — tartness varies significantly between crops.

Spread sponge batter gently — do not press. Light sponge gives a properly risen golden top.

Bubbling apple at the edges is the visual cue that the base is properly cooked.

Serve with proper custard — the pairing of apple pudding and custard is specifically and completely right.

Freeze in portions for up to 3 months.