Eve's Pudding

This traditional Welsh recipe for Eve's Pudding, also known as Welsh Pwdin Eva has a light butter and egg sponge cake on top of brown sugar and cinnamon apples. All baked to perfection for a warming Fall dessert that feels both rustic and unfussy.

This is best paired with homemade or store-bought custard, but can also be served with ice cream or cream. Essentially, any available option works to soak into the delightful sponge and enhance the flavor of the sweet apples.

History of Eve's Pudding

According to the very short bio on Wikipedia, the first known recipe of this dates back to 1824. Pwdin Eva, is also called Eve's Pudding in the greater UK, however, it's not a widely known dish. Every nation has it’s local apples and it’s local apple recipes as seen by the vast array of recipes already found on this blog.

Ingredients and substitutions for Pudding Eva

• Apples: The apples used here were a mixture of ones I had picked and Granny Smith apples, meaning a variety of sizes and the fact the flesh browned quicker than store bought. If you cannot pick your apples, it is recommended to use either Granny Smith or Royal Gala. These have a firm texture that hold their shape during baking and a slight sweetness which requires less added sugar.
• Sugar: The brown sugar helps to compliment the apples. Whilst the superfine or caster sugar is best for the pudding batter as it's light and adds a hint of sweetness without adding additional flavors.
• Lemon juice & Cinnamon: The lemon juice helps draw out moisture from the apples and stops browning, plain fresh lemon juice was used as it has no additives. Ground cinnamon helps to give a depth of flavor, though you can omit if you don’t like the flavor.
• Butter: Plain unsalted was used here, though you could substitute with salted, though you might want to omit the salt from the dough.
• Flour: Plain or all purpose flour helps to create a nice light batter, however, bread flour would also work at a pinch.
• Baking powder: This helps our pudding rise for a nice light texture. It is not recommended to replace with baking soda like for like as it is 3-4 times stronger. So you would need plenty more for the correct final result and this would leave an after taste!
• Eggs: As well as adding structure to the pudding, the eggs will bind everything together so are essential. See recipe card for quantities.

See recipe card for quantities.

How to make Eve's Pudding:

Step 1: Prepare the apples: Mix your cubed apples with sugar, lemon juice and zest together in your baking dish.

Step 2: Beat your butter and sugar: These need to be mixed until pale and fluffy.

Step 3: Beat individual eggs: Add one egg, beat and repeat.

Step 4: Sponge: Add flour and baking powder and combine until your sponge is formed, spooning on top of the apples.

Step 5: Bake: Place in the oven and bake until golden brown.

Step 6: Finish: Sprinkle a little confectioner's or icing sugar over the top and drizzle custard on top of the pudding.

Step 8: Serve: Spoon into your serving bowls and dig in!

FAQ's for the best Eve's Pudding

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Eve's Pudding

Sylvie Taylor

This underrated Pwdin Eva - Welsh Eve's Pudding recipe bakes into a soft apple base with a sponge topping and is best served with a drizzle of custard.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Puddings

Cuisine Welsh

Servings 6

Calories 434 kcal

Ingredients

  

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Apples

• 500 grams / 1 pound cooking apples peeled, cored and finely cubed
• 50 grams / ¼ cup light brown sugar
• 5 grams / 1 tablespoon lemon zest finely chopped
• 2 teaspoons lemon juice
• ½ teaspoon ground cinnamon

Sponge cake

• 100 grams / 3.5 ounces tablespoons butter room temperature
• 60 grams / ⅓ cup caster/superfine sugar
• 110 grams / 2 large eggs room temperature
• ½ teaspoon vanilla extract
• 120 grams / ¾ cup plain flour
• 3 grams / ¾ teaspoon baking powder

To serve

• ½ cup warm custard

Instructions

 

Apples

• Preheat your oven to 180C/350F.
• Place the apples, brown sugar, lemon juice, zest and ground cinnamon into your baking dish and stir together until well coated. Set aside.

Sponge cake

• Place the butter and sugar into a bowl and combine on medium with an electric mixer until light and fluffy, approximately 2 minutes.
• Add one egg and beat until well combined, repeat with the remaining egg.
• Toss in the flour and baking powder and combine on the lowest setting until combined and no dry portions remain in the base or edges of your bowl.
• Spoon over your apples and smooth out evenly.
• Bake for 40 minutes or until the topping is a deep golden brown.
• Remove and allow to cool.
• Sprinkle confectioner's/icing sugar over the top.
• Serve warm with a little warm custard drizzled over.
• Enjoy!

Video

Notes

• Sweetness of your apples: 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.
• Baking dish: The size of the baking dish used here was 30 x 19.5 centimeters or 12 x 7.75 inches. Any medium sized baking dish will work a charm here.
• The top of the sponge: The crust of the sponge will be slightly crisper, 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.
• Serving your pudding: The pudding will also serve well with a drizzle of cream or scoop of vanilla ice cream, though the warm custard accompanies best.

Adapted from Just a Pinch

Nutrition

Calories: 434kcal

Keyword apple, pudding

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