Luxurious Eve’s Pudding

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Celebrating Autumn with a luxurious take on a classic family pudding

Inspired by a timeworn cookbook of my grandmother’s we decided to celebrate our vintage issue with a good old fashioned pudding. Without the restrictions of rationing, we were able to add our own slant to this popular family treat. To fully embrace the spirit of the era we decided to make this dessert dish purely from ingredients that we already had knocking around the cupboards.

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We toyed with the idea of adding sea salt to the apples for a salted caramel, and considered cinnamon too – but eventually decided on something simple and the end result was divine. The combination of sticky sweet apples and light sponge is simply mouth watering and the addition of lemon cuts through the rich buttery caramel. The whisky cream brings an additional decadence, and like a Pucci velveteen box bag with a Mary Quant shift dress it complements, the main item to perfection.

You will need:

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For the apples:

75g butter

100g caster sugar

4 apples (sliced and soaked in a bowl of cool water with a squeeze of lemon to preserve their freshness)

For the cake:

125g butter

125g caster sugar

2 eggs

125g self-raising flour

The juice and zest of one lemon


To serve:

200 ml double cream

1 tbsp whisky


A shallow cake tin (if the tin is too deep the cake won’t cook through)


Preheat your oven to gas mark 4 (180)


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To caramelise your apples, first, add the butter and sugar to the pan.


Heat gently until dissolved and a light caramel is formed.


Add your apples and keep stirring until the fruit softens and the mixture starts to thicken and bubble.


Arrange the sticky apples in the base of a well greased cake tin and put to one side.


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Now to make the cake! Beat your butter and sugar until you have a light, fluffy mixture.


Gradually fold in the flour and beaten eggs until smooth. Add your lemon zest and juice, stirring to combine well.


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If the mixture feels stiff you may need to add a dash of milk.


Spoon the mixture onto the apples, taking care to not knock the air out of it.


Bake in the centre of your oven for 45 minutes. The cake will rise, turn a light golden brown and feel springy to touch.


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Gently turn the cake over onto a large plate or cake stand.


Drizzle the whisky into the cream and stir until combined.  Serve the cake warm with a generous helping of whisky cream.



So there you have it a delicious contemporary take on a classic pudding.

This simple dish is perfect for family meals, sharing with friends and adding a dash of indulgence to your week.

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