I grew up on warm bowls of simple bakes, and this one still makes me smile. It lands in that sweet spot where pudding recipes meet everyday comfort. Tender apples sit under a soft sponge, and the first spoon breaks the crust with a gentle crack. Steam lifts and you catch bright lemon and butter. The kitchen smells like home. You can serve it straight from the dish. I like a small pour of custard on the side. If you love options, tuck this next to baked rice pudding or reach for your best rice pudding on a cold night. Want a morning twist. Try a warm square as a breakfast pudding. No fuss. No stress. It keeps well. If quick sweets are your thing, this sits near cake mix dump cake and apple dump cake in spirit, though the texture feels lighter and the fruit stays bright. For a change of pace, borrow ideas from Asian dessert recipes like vanilla custard with a silky finish. We keep it easy. We bake. We share. Then we go back for seconds.

1 Key Takeaways
2 Easy Eves Apple Sponge Pudding Recipe
3 Ingredients for Eves Apple Sponge Pudding
4 How to Make Eves Apple Sponge Pudding
5 Tips for Making Eves Apple Sponge Pudding
6 Making Eves Apple Sponge Pudding Ahead of Time
7 Storing Leftover Eves Apple Sponge Pudding
8 Try these dessert recipes next
9 Eves Apple Sponge Pudding
10 Nutrition

1 Key Takeaways

I bake this British comfort sweet when I want calm and warmth. A soft sponge sits over tender apples and the top turns golden in the oven. The first spoon sinks in and lifts steam that smells like lemon and butter. Kathy at Simply Cooked Recipes shares the steps with care.

The batter stays light and the fruit stays bright. We keep the method simple so the texture stays soft. Serve with custard or a small scoop of cream. The dish fits Pudding Recipes that feel cozy and homey and it lands well on busy nights and slow weekends too.

The ingredients are friendly and the tools are basic. A bowl a whisk and a baking dish do the job. We scale for six and the leftovers reheat well. Find more from me on Simply Cooked Recipes and feel welcome to tweak the spice and the lemon to match your taste.

2 Easy Eves Apple Sponge Pudding Recipe

When I crave gentle sweets I reach for Pudding Recipes Pudding Recipes that feel familiar and kind. This one comes from my small kitchen and many chilly evenings. Apples soften under a light sponge and the top forms a thin crust that breaks with a friendly crack. It tastes like home.

We stick with everyday pantry items so the plan stays doable. Butter sugar egg flour baking powder and milk make the soft batter. Apples lemon and a hint of vanilla make the base bright. If you keep custard on hand you win. If not a little cream does the trick.

I learned this version as a teen and I still lean on it when guests drop by. It sits right next to Breakfast Pudding on my list of quick comforts. A slice by morning light tastes even better than you think and yes I speak from happy experience.

3 Ingredients for Eves Apple Sponge Pudding

Cooking apples I like a firm kind that holds shape in heat. Granny Smith or any tart baking apple works. Thin slices cook fast and keep a clean bite. The fruit carries the dish so pick fresh and crisp. This section adds a nod to traditional pudding recipes for balance.

Lemon Zest gives a bright lift and juice keeps the slices from browning. The scent pairs well with butter and warm sponge. A small squeeze wakes the fruit without turning it sharp. I grate the peel right over the bowl so the oils fall where they matter most.

Sugar vanilla and a pinch of cinnamon White sugar sweetens and helps the top brown. A little vanilla rounds the edges. Cinnamon adds a faint whisper that feels like fall. Keep the spice light so the apples lead. If you want a bolder note add a tiny extra pinch.

Butter Soft butter beats well and traps air. That air helps the sponge rise. I set the stick out before I start so it softens while I peel the fruit. If you forget cut the butter into small cubes and it loosens fast at room temp.

Egg flour baking powder and milk The egg binds and gives lift. Flour forms the crumb. Baking powder adds gentle rise. A splash of milk loosens the batter so it spreads over the apples. Aim for a soft spoonable texture so the top bakes even and tender.

4 How to Make Eves Apple Sponge Pudding

Step 1 Heat the oven to three hundred fifty F or one hundred eighty C and butter a medium baking dish about eight inches across. This size gives a nice ratio of fruit to sponge and keeps the center moist while the top sets.

Step 2 Toss the sliced apples with lemon zest and juice with sugar and a hint of vanilla. Spread the fruit in an even layer in the buttered dish. The slices should lie flat so the sponge can set on top without sinking into gaps.

Step 3 Beat soft butter and sugar until pale. Crack in the egg and mix until smooth. Sift flour with baking powder over the bowl and fold. Add milk to reach a soft batter that drops from a spoon. Easy pudding recipes start with a batter that feels light and friendly.

Step 4 Spoon the batter over the apples in small mounds then nudge it to the edges. Do not worry if a few apples peek through. That spot will caramelize and add flavor. Bake for thirty five to forty minutes until the top springs back to a gentle touch.

Step 5 Rest the dish for ten minutes so the juices settle. Serve warm. I like custard on the side. If you enjoy ideas from Asian Dessert Recipes try a light vanilla custard with a silky finish. A small pour brings everything together without hiding the fruit.

5 Tips for Making Eves Apple Sponge Pudding

Use room temp butter for lift. Cold butter does not cream well and the sponge bakes dense. Soft butter traps air when beaten with sugar and that air makes tender crumb. British pudding recipes often rely on this simple step and it pays off here every single time.

Slice apples thin so they cook through as the top sets. Thick wedges can stay firm and push back on the sponge. A quick toss with lemon keeps the color clean. If your apples taste very tart add a spoon of extra sugar to strike a gentle balance.

Want a richer note. Swap two spoons of flour for ground almonds. Want a slightly crackly top. Dust a spoon of coarse sugar over the batter before baking. When you crave other classics keep Baked Rice Pudding and Best Rice Pudding in mind for the same warm mood.

6 Making Eves Apple Sponge Pudding Ahead of Time

I bake the dish a few hours before guests arrive and leave it covered at room temp. The sponge holds well and the apples stay soft. Warm it for a few minutes before serving so the top loosens again. The scent brings people to the table without any extra fuss.

If you like to plan the base early you can slice apples in the morning and toss with lemon and sugar. Keep the bowl covered and chilled. Mix the batter just before baking and you will still get lift. The method fits tidy cooks and busy days too.

For a brunch spread I cut small squares and set a small pitcher of custard near the dish. Friends try a bit then circle back. On those mornings I offer Breakfast Pudding as well since it stacks well with this bake and gives guests a second gentle option.

7 Storing Leftover Eves Apple Sponge Pudding

Leftovers keep in a covered container in the fridge for three days. Reheat in a low oven until warm. The sponge softens again and the fruit turns tender. A few minutes is enough. Microwaves work in a pinch but the oven gives a better top and a nicer bite.

If you plan to store single servings cut clean squares and wrap each piece. That way you can warm only what you need. A small pour of cream brings back the shine. For a fast fix I pair a square with a spoon of yogurt and call it a happy snack.

When a craving hits for quick sweets I remember Cake Mix Dump Cake and Apple Dump Cake from busy seasons. Those ideas save time. Still I reach for this pudding when I want fruit forward comfort and a soft crumb that tastes like care from a friendly kitchen.

8 Try these dessert recipes next

9 Eves Apple Sponge Pudding