Gordon Ramsay’s apple pudding is sliced Bramley apples baked under a light sponge at 180°C (350°F) for about 40 minutes until the top is golden and the fruit is soft and bubbling underneath. It is the kind of pudding that fills the kitchen with the smell of cinnamon before it is even close to being done.
This recipe is also called Eve’s pudding, and Ramsay includes his version in his Sunday Lunch cookbook. I grew up eating something almost identical at my nan’s house every autumn, and it is still the first apple dessert I make when the Bramleys come into season.
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What Is The Difference Between Apple Pudding And Apple Crumble
An apple crumble has a rubbed-in topping of butter, flour, and sugar that goes crunchy in the oven. An apple pudding has a proper sponge batter spread over the fruit instead, so you get soft cake on top rather than crunchy crumble.
I prefer the pudding when I want something more filling, the crumble when I want something lighter, and the summer pudding when I want no oven at all. Both use the same apple base, so you can decide last minute which topping to make.
Apple Pudding Ingredients
For the apple base:
- 4 large Bramley apples (about 700g / 1.5 lbs), peeled, cored, and sliced
- 50g (¼ cup) demerara sugar
- 1 tsp ground cinnamon
- Juice of half a lemon
- 50g (⅓ cup) raisins (optional)
For the sponge topping:
- 125g (½ cup + 1 tbsp) unsalted butter, softened
- 125g (½ cup + 2 tbsp) caster sugar (superfine sugar)
- 2 large eggs
- 125g (1 cup) self-raising flour
- 1 tsp vanilla extract
- 2 tbsp whole milk
How To Make Gordon Ramsay Apple Pudding
- Prep the apples: Toss the sliced apples with the demerara sugar, cinnamon, lemon juice, and raisins if using.
- Fill the dish: Butter a 2-litre ovenproof dish and tip the apple mixture in, spreading it out evenly.
- Cream the butter: Beat the softened butter and caster sugar together until pale and fluffy, about 3 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each one.
- Fold in the flour: Sift in the self-raising flour, add the vanilla and milk, and fold gently with a large spoon until just combined.
- Top the apples: Spread the sponge batter over the apples in an even layer.
- Bake: Put in a preheated oven at 180°C (350°F) for 35 to 40 minutes until the sponge is risen, golden, and a skewer comes out clean.
- Serve: Let it cool for 5 minutes, then spoon into bowls and serve with custard, cream, or vanilla ice cream.
Which Apples Work Best
Bramley apples are the best choice because they break down into a soft, tart base that balances the sweet sponge on top. Eating apples like Gala or Fuji hold their shape too much and do not give you that soft, saucy layer underneath.
If you cannot find Bramleys, Granny Smith is the closest substitute. Any tart cooking apple will work as long as you slice it thinly enough to soften in the oven.
Best Way To Eat This
Hot from the oven with a jug of warm custard poured over the top is the classic way. I also like it with a spoonful of clotted cream or a scoop of vanilla ice cream that melts into the warm apple.
It is good cold the next day too. I eat the leftovers straight from the dish with a cup of tea, which Gordon would probably not approve of but my nan definitely would.
Does This Reheat Well
It reheats perfectly. Cover with foil and warm in the oven at 160°C (325°F) for 15 minutes, or microwave individual portions for about 1 minute.
It keeps for up to 3 days in the fridge covered. You can freeze it in portions for a month, but the sponge goes slightly denser after thawing.
FAQs
- What is Eve’s pudding made of? Sliced apples on the bottom of a baking dish with a sponge cake batter spread on top. It bakes until the sponge is golden and the apples are soft. Some versions add raisins or ground almonds to the sponge.
- Why is it called Eve’s pudding? It is named after Eve from the Bible because of the apple. The recipe dates back to the 19th century and was originally called Mother Eve’s pudding. It evolved from an older recipe called the Duke of Cumberland’s pudding, which used suet instead of sponge.
- Can I use other fruit instead of apples? Yes. Pears, plums, rhubarb, or blackberries all work well under the sponge. I have done it with a mix of blackberries and apples in autumn and it was one of the best versions I have made.
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Nutrition Facts
Per serving (1 portion):
- Calories: 340 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 120mg
- Carbohydrates: 48g
- Fibre: 3g
- Sugars: 32g
- Protein: 4g
Gordon Ramsay Apple Pudding Recipe
6
servings15
minutes40
minutes55
minutesGordon Ramsay’s apple pudding is sliced Bramley apples baked under a light sponge at 180°C (350°F) for about 40 minutes until the top is golden and the fruit is soft and bubbling underneath. It is the kind of pudding that fills the kitchen with the smell of cinnamon before it is even close to being done.
This recipe is also called Eve’s pudding, and Ramsay includes his version in his Sunday Lunch cookbook. I grew up eating something almost identical at my nan’s house every autumn, and it is still the first apple dessert I make when the Bramleys come into season.
Ingredients
4 large Bramley apples (about 700g / 1.5 lbs), peeled, cored, and sliced
50g (1/4 cup) demerara sugar
1 tsp ground cinnamon
Juice of half a lemon
50g (1/3 cup) raisins (optional)
125g (1/2 cup + 1 tbsp) unsalted butter, softened
125g (1/2 cup + 2 tbsp) caster sugar (superfine sugar)
2 large eggs
125g (1 cup) self-raising flour
1 tsp vanilla extract
2 tbsp whole milk
Directions
- Prep the apples: Toss the sliced apples with the demerara sugar, cinnamon, lemon juice, and raisins if using.
- Fill the dish: Butter a 2-litre ovenproof dish and tip the apple mixture in, spreading it out evenly.
- Cream the butter: Beat the softened butter and caster sugar together until pale and fluffy, about 3 minutes.
- Add the eggs: Beat in the eggs one at a time, mixing well after each one.
- Fold in the flour: Sift in the self-raising flour, add the vanilla and milk, and fold gently until just combined.
- Top the apples: Spread the sponge batter over the apples in an even layer.
- Bake: Put in a preheated oven at 180°C (350°F) for 35 to 40 minutes until the sponge is risen and golden.
- Serve: Let it cool for 5 minutes, then spoon into bowls with custard, cream, or ice cream.
