Vegan Eve's Pudding
Vegan Eve's pudding - this classic British pudding consists of tangy stewed apples topped with tender vanilla sponge cake. This vegan version is easy to make and is total comfort food! Serve it warm with custard for a delicious, nostalgic dessert.
Servings 6 people
Ingredients
Apples:
- 900 g (unpeeled weight) Bramley apples, about 4 large (or use 5 Granny Smith apples)
- 80 g (½ cup) light brown soft sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon juice
- 2 Tablespoons water
Sponge:
- 160 g (1 + ⅓ cup) plain (all-purpose) flour
- 10 g (1 Tablespoon) cornflour (cornstarch)
- 1 + ⅛ teaspoon baking powder
- pinch salt
- 110 ml (⅓ cup + 2 Tablespoons) unsweetened non-dairy milk
- 50 g (3 Tablespoons + 1 teaspoon) non-dairy yogurt
- 50 g (3 Tablespoons + 1 teaspoon) vegan butter melted
- 50 ml (3 Tablespoons + 1 teaspoon) neutral oil (such as sunflower)
- 120 g (½ cup) caster or granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon vinegar
- a handful flaked almonds
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease an approx 20 x 24 cm baking dish.
- Peel, core and thickly slice the apples. Place them in a pan with the brown sugar, vanilla extract, lemon juice and water.
- Bring up to a simmer and cook for a couple of minutes until the apples have softened slightly but still retain their shape. Taste and add more lemon juice or sugar as required.
- Tip them into the greased baking dish and spread level. Set aside.
- To make the sponge, sift together the flour, cornflour, baking powder and salt in a large bowl.
- In a separate jug, whisk together the milk, yogurt, melted butter, oil, vinegar, sugar and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir with a balloon whisk until no dry lumps remain.
- Drizzle the batter over the apples and spread it level. Scatter over a handful of flaked almonds.
- Bake the pudding for 25-30 minutes until a skewer inserted into the centre of the cake portion comes out clean. Serve warm with custard or ice cream.
Notes
- All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
- See post above for tips, details and step-by-step photos.