Pwdin Eva – Welsh Eve’s Pudding is a very seasonally appropriate dish for the Fall and it seemed now is the perfect time to make this as every year an effort is made to make sure a foreign apple dish is made here. There isn’t usually time to come up with something original when there are just sooooooo many apple recipes yet to discover and make. The finely chopped apples bake up softly underneath the sponge topping which is best served with homemade or store bought custard is a way to warm up in this sweater weather.

Though it has been several years since visiting Wales, it’s a place that is unique and will stay with you. Maybe the fact it’s rather underrated when it comes to the rest of the United Kingdom. Or that the beaches are beautiful and you don’t much hear about them on a world scale. Or the unassuming way that so many people just don’t have much interest to visit this quite frankly, lovely place.

If you’ve never head of Pwdin Eva than you and I both are in the same boat as I hadn’t either and it was only after really searching for unique Welsh dishes I hadn’t heard of that I found this. According to the very short bio on Wikipedia, the first known recipe of this dates back to 1824 though obviously it hasn’t traveled outside Welsh borders much so that explains how it might be making it’s introduction to you here.

Every nation has it’s local apples and it’s local apple recipes as seen by the vast array of apple recipes already found on this blog and this is another one that takes this humble fruit and shows you another way to serve them up, particularly if fall is cooling around you this pudding is best served warm with warm custard.

Something about drizzly and gray UK days means the locals naturally reach for soul warming dishes and this is but one example of how to warm up your hands and insides through the seasonal produce on hand.

Pwdin Eva – Welsh Eve’s Pudding Notes

The sweetness of the plainer cooking apples will come through, not making an overly sweet dish, so if you prefer this being sweet, than I recommend using half cooking or baking apples (such as Granny Smith) and subbing the remaining half with Honeycrisp or Braeburn.

The top of the spronge will have a slight crust, so do not be surprised by this when you push your spoon in once it is served, but the center is very much a sponge texture that you know and love.

The pudding will also serve well with a drizzle of cream or scoop of vanilla ice cream, though the warm custard accompanies best.

Pwdin Eva – Welsh Eve’s Pudding
Adapted from Just a Pinch
Serves 6

Ingredients:
500 grams/1 pound cooking apples, peeled, cored and finely cubed
4 tablespoons light brown sugar
1/2 lemon, juiced and tested
1/2 teaspoon ground cinnamon
100 grams/ 7 tablespoons butter
1/3 cup caster/superfine sugar
2 large eggs
1/2 teaspoon vanilla extract
3/4 cup + 1 tablespoon plain flour
3/4 teaspoon baking powder
1/2 cup custard to serve

Directions:
Preheat the oven to 180C/350F.

Place the apple, brown sugar, lemon juice and zest into your baking dish and stir together until well coated. Set aside.

Place the butter and sugar in a bowl and beat until pale and fluffy.

Add one egg at a time and beat until well combined after each addition.

Add the flour and baking powder and stir through until the batter is smooth and the flour is fully incorporated.

Spoon over the apples and spread evenly.

Bake for 40 minutes or until the topping is golden brown.

Remove and allow to cool.

Sprinkle icing sugar over the top and serve with custard.

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