Recipe: Eve's Pudding
This simple English dessert of sponge cake and apples is perfect for autumn
When we think of fall, we think of crisper temperatures, colorful leaves, and apples at the farmer's market. Here's a simple treat that's fun to bake with all that fresh fruit - Eve's Pudding, a sponge cake that dates back to Victorian England.
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 eggs, lightly beaten
- 1 tbsp boiling water
- whipped cream, ice cream, or custard
Preheat the oven to 350F/180C/Gas 4.
Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.
Add the butter and caster sugar and stir. Then transfer to a 900ml/1½ pint capacity ceramic gratin dish, about 5cm/2in deep. Leave to cool while you prepare the topping.
For the topping, cream together the butter and caster sugar until fluffy and light.
Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.
Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard.