Eve’s Pudding with Blackberries & Apples

Eve’s Pudding with Blackberries & Apples – Traditionally made with just apples, my recipe today has seasonal blackberries added.

My Mum’s Recipe

Autumn is definitely here, the nights are drawing in and the chickens are going to bed at 8:30pm now. With the onset of a new season, comes the desire to enjoy a good old fashioned pudding. And I bring to you today, a classic, Eve’s Pudding, or as my mum used to call it, Adam & Eve’s Pudding. It was my dad’s favourite pudding, and she made it at least once a week when apples from their apple tree in the late summer and autumn.

Traditionally made with apples and topped with a light sponge cake topping, my latest version is made with apples AND blackberries. The apples are from our garden and the blackberries are from the hedgerows in the country lanes around our house. The recipe for this Eve’s Pudding with Blackberries & Apples is shared at the bottom of this post.

Autumn and Ladybird Books

I love autumn, it’s my favourite season, it’s sad to see the days become shorter, but it’s truly a beautiful season with crisp, sunny days, with an abundance of fruit, and vegetables. I always think of it as a season of comforting meals, brightly coloured leaves, fragrant wood smoke and the most glorious light, as the sun sinks lower in the sky. A season of proper puddings, of which today’s Eve’s Pudding with Blackberries & Apples is a perfect example.

Autumn was the birthday season of my late mother, so I remember happy birthday gatherings with fondness, clinging onto the those memories in an attempt to stay connected to her now she’s gone. It’s also the reading season, not that I don’t read in the summer, but this is the season of curling up with a book by the fireside, escaping into the pages whilst reading in the flickering light.

My favourite books when I was a child, were Ladybird Books, especially the “What to Look for” books about the seasons, British plants, flowers, trees and birds etc. Illustrated by CF Tunnicliffe, a famous 20th century British artist, they fascinated me with all the fabulous images and descriptions of country life throughout the seasons.

And so as well as sharing my recipe for Eve’s Pudding with Blackberries & Apples today, I thought I would share some of my favourite images from the What To Look For In Autumn Ladybird book. CF Tunnicliffe’s images beautifully portray the season in this book, which is one of four seasonal books by Ladybird Books. From birds eating hedgerow brambles and pigeons flying over hay stacks and stooks, to a shepherd herding his sheep, they illustrate this mellow season perfectly.

Apples and Blackberries

But, back to today’s recipe for Eve’s Pudding with Blackberries & Apples….which uses the seasonal stars of the orchard and hedgerows, apples and blackberries. The combination of apples and blackberries is not a new one, and it really is a culinary match made in heaven. Plump, purple dramatic berries are married with the more subdued green and rosy apples, providing a fabulous combination of taste and texture.

And, although this duo of fruit and berries are more often seen in a crumble or a pie, I think today’s adaptation of the classic Eve’s Pudding is a great way to ring the changes a bit, and is super seasonal too. The recipe for this new Eve’s Pudding is shared below with a handy step-by-step section of the method too.

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Step-by-Step Method

• Pre-heat the oven to 180C/160CFan/350F/Gas Mark 4.
• Make the filling: Peel and core the apples, and slice them into thick wedges. Add the apples to a saucepan with the lemon juice and the water. Simmer for 5 minutes until the apples are soft but still retain their shape.
• Add the butter and 2 tablespoons of the caster sugar, mix and spoon the apples into a oven-proof baking dish.
• Scatter the blackberries over the apples, and gently mix them in, then sprinkle the remaining caster sugar over the top of the fruit.

• Make the topping: Cream the butter and sugar together with a hand mixer, until light and fluffy.
• Fold in the flour and the beaten eggs in alternate spoonfuls, mixing gently after each addition, until all the flour and eggs are used up.
• Spoon the sponge mixture over the top of the apples and blackberries. Scatter the flaked almonds over the top and then bake in the pre-heated oven for 30 to 35 minutes until the sponge is well risen and golden brown.

• Serve immediately with cream, custard or even ice cream.

More Blackberry and Apple Recipes

• Apple Pie Fairs, Fresh Figs and Blackberry, Apple and Raspberry Tart
• Lemon Glazed Blackberry & Apple Scones
• Preserving the Season – Seedless Blackberry Jam
• Apple Pie Muffins for Bramley Apple Week

• Apple Pie Muffins for Bramley Apple Week
• Spiced Apple Cake with Brown Sugar
• Apple Galette Tart
• Mum’s Recipe for Michaelmas Dumplings

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Eve’s Pudding with Blackberries & Apples RECIPE