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.
Other Apple Pudding Recipes You Might Like
- Apple brown betty
- 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.
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.
Eve’s Pudding. PIN IT.
Eve’s Pudding – The Recipe
- 500 g (1 lb) cooking apples - peeled, cored and sliced
- 250 g (½ lb) ground cherries
- 30 g (1 oz) demerara sugar
- 1 tbsp honey
- 1 unwaxed lemon - zest and juice
- 40 g (1 ½ oz) polenta
- 40 g (1 ½ oz) wholemeal spelt flour
- 1 tsp baking powder
- 60 g (2 oz) golden caster sugar
- 1 pinch salt
- 1 large egg (I used a duck egg)
- 60 g (2 oz) butter - melted
- Mix together the ground cherries, apples, demerara sugar, honey and the grated zest of ½ of the lemon.
- Place in a buttered baking dish and bake at 180℃ (350℉, Gas 4) for about 10 minutes until the fruit starts to soften.
- Meanwhile, stir the polenta, flour, baking powder, granulated sugar, salt and zest of ½ lemon together in a bowl.
- 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.
- Spoon the mixture over the fruit and bake for 25 minutes until the sponge is well risen and golden.