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Preheat the oven to 180C160C FanGas 4.Peel, core and roughly chop the apples. Add the apples to a saucepan with the lemon juice and 2 tablespoons water. Stir, cover and cook briskly for five minutes until the apples are soft.Add the butter and caster sugar and stir. Then transfer to a 900ml1½ pint capacity ceramic gratin dish, about 5cm2in deep. Leave to cool while you prepare the topping. For the topping, cream together the butter and caster sugar until fluffy and light. Fold the flour and egg in alternate spoonfuls into the sugar mixture until blended, being careful to keep folding rather than stirring energetically - this will keep air in the mixture and fold in. Add a spoonful of boiling water to the mix.Spoon the mixture over the apples. Cook in the oven for 30-35 minutes or until the topping is puffy and golden. Serve with cream or custard. JUMP TO RECIPE SAVE RECIPE Saved!Eves Pudding is a British classic. A layer of stewed apples is topped with a vanilla sponge for the ultimate comfort food. Serve with custard or vanilla ice cream! I love autumn, I love the colours, the sound of crisp leaves under foot and I love Bramley apples. Every time I see Bramley apples in the supermarket I reach out and buy another pack because they are so delicious and quickly transformed into a delicious pudding.So yesterday rather than making another crumble I remembered Eves Pudding a traditional recipe which I first made at school and hadnt made for years.I looked for my old school exercise book but found that I just had the ingredients written down and no method.So I looked on-line at other Eves Pudding recipes and decided that a much simpler approach was needed and also decided to add a bit of vanilla bean paste to the sponge topping as well as upping the apple content (why skimp on the healthy bit?)When I served my Eves Pudding and custard to the family they all loved it and my daughter asked why I hadnt made it in years. I couldnt even remember having made it in her life time, but I must have used someone elses recipe as my school one was so incomplete!So now Ive developed this fuss free version I will be making this on a regular basis. We all need comfort food, its good for the soul and our well being. Having a bowl of Eves Pudding and custard is like having hug in a bowl.More Comfort PuddingsAs the nights draw in and the weather gets chillier its time to embrace comfort food! Hence I asked some fellow food bloggers for their favourite puddings, so here they are along with a few of mine:Do leave a comment and rating when youve made my Eves Pudding, it really helps other readers and makes my day. Better still, share a pic by tagging @FabFood4All on social media, I love seeing my recipes come to life!Pin for later! Print Pin Save Saved!Eves Pudding is a British classic, a layer of stewed apples is topped with a vanilla sponge for the ultimate in comfort food, serve with custard or vanilla ice cream! Keyword Apple, Bramley apple, traditional Total Time 1 hour 5 minutes3 Bramley applescooking apples about 600g1 tbsp lemon juice2 tbsp water100 g granulated sugarFor the sponge topping:100 g self raising flour sieved75 g buttery spread (or softened butter)75 g caster sugar1 large egg lightly beaten½ tsp vanilla bean pastePreheat the oven to 180ºC.Put the lemon juice and water into a pan.Peel, core and quarter the apples, then cut each quarter into 3 slices (add the slices to the pan as you go along, giving a stir to coat).Sprinkle the granulated sugar over the apples and simmer (under a lid) on a medium heat for about 5 minutes or until the apples are cooked through.Once ready take off the heat and transfer to a 15 cm souffle dish to cool.To make the sponge topping use an electric whisk to beat together the buttery spread and caster sugar until light and fluffy.Next beat in the vanilla bean paste, followed by the egg a little at a time.Fold in the flour a tablespoon at a time.Spread the mixture over the apples.Bake in the oven for 40 – 45 minutes (or until an inserted skewer comes out clean).Serve with custard or vanilla ice cream.If you cant get hold of cooking apples then you can use eating apples instead. Time: 1-2 hours Serves: 4–6 Murdoch Recipe Article Lead - narrow Difficulty Easy A recipe from the Good Food collection. 1.6 kg cooking apples, peeled and cored 2 tablespoons sugar 125 g butter, softened ½ cup (125 g) caster sugar 2 eggs 1 teaspoon vanilla essence ½ cup (125 ml) milk 1½ cups (185 g) self-raising flour 1. Preheat the oven to moderate 180°C(350°F Gas 4). Grease a deep 1.5 litre ovenproof dish. 2. Thickly slice the apples and place in a pan with 1 tablespoon water and the sugar. Cover and cook over medium heat for 12 minutes, or until the apple is soft but still holding its shape. Spoon the apple into the dish. Leave to cool. 3. Beat the butter and sugar until light and creamy. Add the eggs, one at a time, beating well after each addition. Fold in the vanilla essence and milk alternately with the sifted flour. 4. Smooth the mixture over the apple. Bake for 40–45 minutes, or until a skewer inserted into the centre of the cake comes out clean.

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