Eve’s Pudding my way

by @in_cucinacon_sofia

I always make sure to champion seasonal produce in my recipes, and this easy pudding is no exception. Easy to prepare and bake, it’s the great accompaniment to a cup of tea on a Sunday.

Traditionally prepared with baked apples, I have added some young rhubarb as it is in season, but you can opt for red fruits as well. Although cooking apples are preferred for their softness when bakes , I opted for the Amelia variety, of a zingy and yet sweet flavour, to keep a little bite.

Prep: 15 min

Cook: 25 min for the fruits + 25 min for the sponge

Difficulty Easy

Serves 6-8

Ingredients for the baked fruit

  • 450 g young rhubarb cut into 5cm batons
  • 3 apples of your choice peeled and cut in cubes
  • 75 g caster sugar
  • 2 pieces of stem ginger thinly sliced
  • 1 tbsp of the ginger syrup
  • Grated zest and juice of 1 orange

Ingredients for the vanilla sponge

  • 60g unsalted butter – softened
  • 60g caster sugar
  • 2 large eggs
  • 100g self-raising flour
  • ½ tsp vanilla paste
  • 1 ½ tbsp milk - optional


  1. Pre-heat your oven at 130°C/Gas Mark ¾ .
  2. Put the rhubarb and the apples in a casserole dish and combine with the rest of the ingredients.
  3. Make sure the fruit is well coated, cover with foil and bake for about 20-25 min.
  4. The fruit should be soft, but firm to touch.
  5. In the meantime, prepare your sponge. You can but the all-in-one method or by creaming your butter and sugar first and then add the remaining ingredients.
  6. Once the fruit is ready, raise your oven temperature to 190°C/Gas Mark 5.
  7. Spoon the cake batter on the fruit and bake for a further 25 minutes or until the cake is golden and crispy.


  • Sprinkle flaked almonds or crumbed amaretto biscuits on the cake before baking.
  • Dust with icing sugar and serve with either cream, ice-cream or custard.

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