Eves pudding is one of the great classic deserts. With scrumptious slow cooked apples, moist sponge and served with custard, it’s perfect for a Sunday lunch dessert. In this recipe, I have cooked the apples in caramel and ginger.


Apple Base

100g butter

200g caster sugar

3 x large cooking apples

Fresh ginger – thinly grated


200g butter

200g sugar

4 x whole eggs

190g self-raising flour

2 tsp baking powder

2 tsp ground ginger


Pre-heat oven to 180c/gas mark 4. In a medium-sized pan, heat the sugar and butter together on a medium heat until a caramel has formed.

Pour this into an ovenproof dish and allow to cool.

Peel and core the cooking apples and slice into small wedges. Lay these on top of the set caramel, followed by some freshly grated ginger.

For the sponge, in a large mixing bowl whisk together the butter and sugar until pale. Add the eggs followed by the remaining dry ingredients.

Spoon the sponge on top of the apples and bake for around 30 minutes or until the sponge is cooked.

Serve with a generous helping of custard or cream.