Eve’s Pudding: an Apple and Ground Cherry Special
A simple but classic British fruit sponge dessert that’s most often made with apples. Once baked, you end up with three layers, the fruit itself, a gooey sponge and a crisp yet light top. This version of Eve’s pudding includes ground cherries as well as apples.
I have a confession to make and it may be shocking to some: this pudding has no chocolate in it. There I’ve said it!
This is a pudding I used to make regularly about ten years ago following on from a Sophie Grigson cookery series on television. I haven’t made it in such a long time, however, I thought it was due for a revival. And because it’s such a good one, I thought I really ought to share it. Sophie’s version didn’t contain ground cherries and I expect my method has morphed quite a bit from the original, but I think I’ve retained its spirit.
Eve’s Pudding with Apples and Ground Cherries
One of the reasons I like Sophie’s version of Eve’s pudding is that it uses lemons. This lifts a traditional rib sticking British pud to something a bit more refined.
I’ve used a mixture of wholemeal spelt flour and polenta to make the sponge. This gives it a bit of texture, which I really like. The polenta also gives the whole pudding a beautiful autumnal glow as the yellow corn meal almost matches the golden ground cherries.
You can of course, omit the ground cherries and use all apple instead. Or substitute for the fruit of your choice.
The juice of the fruit bubbling at the base is absorbed into the bottom of the sponge which makes it delightfully moist. In effect you end up with three layers. There’s the fruit itself, the gooey sponge and a crisp yet light top. We consumed it avidly hot from the oven with Cornish clotted cream – of course!
This really is a rather fabulous if simple pudding. If you can’t get hold of clotted cream, try it with custard. I expect a lot of you would prefer that anyway.
Chocolate and Cinnamon Eve’s Pudding
For an equally delicious chocolate version, omit all but a squeeze of lemon. Instead, add a little ground cinnamon to the fruit and to the flour then melt some dark chocolate along with the butter.
It makes for a completely different pudding and is really good for those dark autumn and winter nights.
And for another comforting ground cherry pudding, try this ground cherry crumble. Simple but delicious.
Other Apple Pudding Recipes You Might Like
- Apple brown betty
- Apple pudding with a ginger choc chip oat topping
- Blackberry & apple crumble
- Chocolate chip apple crumble
- Granny’s apple pie with wholemeal pastry
- Upside-down apple cake
If you’re after more hot pudding inspiration, why not take a look at these recipes in my Pudding category? And for more apple ideas, hop over to this 80 seasonal and delicious apple recipes to make this autumn.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this Eve’s pudding or the chocolate version, I’d love to hear about it in the comments below. And do please rate it. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like even more pudding recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Eve’s Pudding. PIN IT.
Eve’s Pudding
Ingredients
- 500 g cooking apples (1 lb) – peeled, cored and sliced
- 250 g ground cherries (½ lb)
- 30 g demerara sugar (1 oz)
- 1 tbsp honey
- 1 lemon zest and juice (preferably organic, but at least unwaxed)
Sponge
- 40 g polenta (1 ½ oz)
- 40 g wholemeal spelt flour (1 ½ oz)
- 1 tsp baking powder
- 60 g golden caster sugar (2 oz)
- 1 pinch salt I used pink Himalayan rock salt
- 1 large egg (I used a duck egg)
- 60 g butter (2 oz) – melted
- milk
Instructions
- Mix together the ground cherries, apples, demerara sugar, honey and the grated zest of ½ of the lemon.500 g cooking apples, 250 g ground cherries, 30 g demerara sugar, 1 tbsp honey
- Place in a buttered baking dish and bake at 180℃ (350℉, Gas 4) for about 10 minutes until the fruit starts to soften.
Sponge
- Meanwhile, stir the polenta, flour, baking powder, sugar, salt and zest of ½ lemon together in a bowl.40 g polenta, 40 g wholemeal spelt flour, 1 tsp baking powder, 60 g golden caster sugar, 1 pinch salt
- Make a well in the centre and add the egg, melted butter, juice of ½ lemon and enough milk to make a good dropping consistency.1 large egg, 60 g butter
- Spoon the mixture over the fruit and bake for 25 minutes until the sponge is well risen and golden.
Is it really bad that I have no idea what ground cherries are?! This sounds delicious though 🙂
Hahaha, no not really Emma. They are not in the least bit common here in the UK, but they ought to be. They are so easy to grow. Ours just seed around all over the place.
I’ve still never made Eve’s pudding!!
Oh you absolutely should Kavey, especially at this time of year. It’s no better than a good crumble, but it makes a nice change.
Gill – you like your cream too then?
Thanks BVG
Kath – thanks for letting me know it’s you – I thought I had a secret admirer. I think you’d enjoy Eve’s pudding. You can always substitute flour for polenta.
RhyleysGranny – ground cherries are a type of physalis (a bit like Cape gooseberries) – easy to grow, not so easy to buy.
Chele – Eve’s pudding is a good one.
Dom – and what makes you think anyone gets a sight of my ankles. It’s a good pud, do try.
Ananda – thanks, honey and lemon in pudding form to stave of those winter colds.
Joanna – closely related, both are physalis. Ground cherries are annuals and a lot nicer to eat.
Alessandra – the break from chocolate didn’t last long.
Northern Snippet – you could always substitute the polenta for flour for a more traditional version.
BlackBook – thank you. It’s good to know others appreciate this pudding.
Hanna – these grow fine oudoors in Britain – do give them a go.
Grazing Kate – ground cherries are a type of physalis – an annual that grows well outdoors in the UK.
Sorry Choclette, I appear to have appeared as anonymous in my comment above – I didn’t mean to. I have no idea what I did wrong there. It was me, should you be wondering.
wot no choc!
do you use a variety of cherries (that grow on the ground?!) or ground-up dried cherries? Sorry, being obtuse but confused by the previous comment.
Looks lovely and that wodge of cream on the top is perfect.
Looks really yummy! I really wanted to have a go at growing some ground cherries for this summer but I was worried it wouldnt be warm enough!
my aunt use to bake this for me whenever i visit… this reminds me of her..thank you for sharing this and for stopping by my blog.
Chef was talking about this the other day.His Mum used to make it.Thanks for the recipe!
Well, sometimes is good to have a little break from chocolate 🙂
Are ground cherries the fruits of the orange lantern plants? I’ve just put away a bowl of apple crumble and have loads of neighbourly apples in the garage. Could be Eve pudding next week. Looks awfully good 🙂
No chocolate oh no! ha ha but this is fantastic pudding honey and lemon wow!
i’ve fainted!… you not cooking with chocolate is the equivalent of a Victorian lady showing us her ankles! it’s too shocking to comment… I need to sit down with a bowl of Eve’s pudding…
No chocolate?!?!?! Oh my goodness, are you feeling ok Hun? Just kidding ;0)
Looks wonderful, I’ve never sampled Eve’s Pudding before but this is very tempting.
I love Eve’s pudding. Yours looks and sounds just perfect. can you tell me what ‘ground’ cherries are?
What a shocking confession! It looks lovely I have always been tempted by Eve’s Pudding. I will give your version a try one of these sundays, without the ground cherries unfortunately.
Lovely winter dessert.
This is what I would describe as my kind of pudding.
And the perfect amount of cream for me too – how did you know, Choclette?