Eve’s pudding with blackberries and apples, is one of the MANY delicious puddings I enjoyed as a child. However, I’m sure the blackberries in the pudding back then were not shop bought (unlike the ones I used for this recipe), instead, they’d have been picked by my mum, from the blackberry bushes on the surrounding lanes where we lived, and either used fresh or frozen.
Whilst the Eve’s pudding I enjoyed as a child wasn’t gluten free, I’m delighted that as with so many recipes, this gluten free version tastes just as good.
Eve’s pudding with its delicious, tangy fruit base and soft, vanilla sponge is the perfect thing to tuck into when you’re in need of some good old fashioned comfort food. Team it with plenty of delicious *custard for a perfect autumnal treat!
Ingredients (serves 4)
For the fruit filling
3 large Bramley apples, peeled, cored and diced
150g (5oz) blackberries (I only used 100g, but felt it needed more)
Granulated or caster sugar to sweeten to taste
For the topping
110g (4oz) gluten free self-raising flour or mix
110g (4oz) softened butter (Lurpak full fat spreadable butter works a treat)
110g (4oz) caster sugar
1 teaspoon *vanilla extract
2 large eggs (room temp)
Additional caster sugar to sprinkle over the sponge before baking
Preheat the oven to 180C/350F/Gas 4/160C Fan.
Put the prepared apples into a large pan. Add 2 tablespoons of water and 2 tablespoons of sugar and pop the pan onto the heat.
Allow the water in the pan to boil and then reduce the heat to achieve a gentle simmer. Continue to cook until the apples soften and ‘fall’ (keep your eye on the pan, as the apples have a tendency to catch). Check the apples for sweetness and add more sugar if necessary.
Transfer the cooked apples into an ovenproof dish (the one I used measured 8 inch round by 2 inch deep), scatter over the blackberries and give it a quick stir. I’d suggest another taste test too, in case you fancy adding a touch more sugar to the fruit. Leave to cool – doesn’t need to be cold, just not hot when you add the sponge topping.
To make the sponge topping: Place all the ingredients for the topping in a large bowl and whisk until light and creamy.
Spoon the sponge mixture over the fruit and spread it out evenly. Sprinkle caster sugar over the top and pop it into the oven.
Bake for approximately 45 minutes until the sponge is golden brown and well risen. To double check it’s fully baked, slip a sharp knife into the centre to ensure the sponge is light and fluffy and not runny.
Remove from the oven and leave to stand for around 15 minutes before tucking in.
Recipe notes and serving suggestions:
Eve’s pudding is definitely at its best on the day you make it. However, it will keep in the fridge for 2 days and can be reheated either in a microwave or oven. You’re also able to freeze this pud.
If your gluten free flour self-raising flour doesn’t contain xanthan gum add ¼ teaspoon to the sponge mixture.
*Custard would be my ideal pairing for Eve’s pudding; however, it would be delicious too with fresh cream, cream fresh or a great *vanilla ice cream.
Switch the fruit to something different if you prefer; rhubarb, plums, blackcurrants will also work splendidly underneath the vanilla sponge.
You could make individual Eve’s pudding. Simply reduce the cooking time accordingly.
To prevent the apples from becoming brown, drop them into a pan of cold water as you chop them. Drain the water off once all the apples are prepared.
Why not cook a few extra apples and freeze the puree to enjoy with roast pork or to make another pudding at a later date?
Thanks for checking out my Eve’s pudding recipe. If hot comforting puddings are your thing, you may fancy taking a look at this lovely gluten free blackcurrant pie recipe.
Any questions give me a shout.
*Check this product to ensure there are no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.