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Home » Dairy Free Recipes » The Best Gluten Free Eve’s Pudding

The Best Gluten Free Eve’s Pudding

Puddings and Desserts, Recipes

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This Eve’s Pudding recipe was another way to use up some apples my family had harvested from our local community orchard. We’re so lucky to have such a thing in our area and it’s beautifully kept. We only ever harvest what we want or need. However, my family are getting fed up with apple crumble (rude!) so I changed things up a bit and made a recipe I remember from my childhood.

It took a couple of attempts to get the sponge element just right and how I remember it. But I did it, and as they say ‘the proof is in the pudding’ quite literally! Incidentally if you are a crumble fan you may want to try my Toffee Apple Crumble; gluten free and dairy free or how about this Gluten Free Gooseberry Crumble.

Where did Eve’s Pudding come from? (part 1)

Researching the origins of Eve’s Pudding sent me off in two separate directions, both equally as fascinating. One direction I hadn’t excepted was Mother Eve’s Pudding. Documented in several housewife cookbooks in the 1820-50’s published by New York Press. Then a later version in 1864 in Australia. The recipe is in poem form and not quite like my Eve’s Pudding but I wanted to share it with you anyway.

If you would have a good pudding, observe what you’re taught :

Take two pennyworth of eggs, when twelve for a groat

And of the same fruit, that Eve once had chosen,

Well pared and well chopped, at least half a dozen;

Six ounces of bread – let your maid eat the crust,

The crumbs must be grated as small as the dust;

Six ounces of currants from the stones you must sort,

Lest they break out your teeth, and spoil all your sport;

Six ounces of sugar won’t make it too sweet,

Some salt and some nutmeg will make it complete;

Three hours let it boil, without hurry or flutter,

And then serve it up, without sugar or butter.

Edward Abbott’s English and Australian Cookery book (for the many and the upper ten thousand), the first cookbook published by an Australian, in 1864

Where did Eve’s Pudding come from? (part 2)

Okay, so that part didn’t tell you what Eve’s Pudding is, rather more what Eve’s Pudding isn’t! Fascinating nonetheless. So this version of Eve’s Pudding is simply a Victoria style sponge on top of apples baked in a pudding bowl or dish.

The belief is that apple was the forbidden fruit taken by Eve in the Garden of Eden. This simplistic recipe is a nod to that indiscretion. Personally I love the fact that Eve is on record as the first human to have taken part in ‘scrumping’ I love the idea of a little scrump and even when we go to the local orchard and pick, well within our rights, I still giggle and call it scrumping.

Scrumping Definition - Glutarama, Eves Pudding

Trouble is I’ve still not told you where the more contemporary Eve’s Pudding comes from. Truth is I can’t find out how it came to be this simpler version. That’s what’s so fascinating. plenty to dig up on Mother Eve’s Pudding and if you want another rabbit hole to go down you could research the Duke of Cumberland’s Pudding which is pretty much identical to Mother Eves Pudding but 100 years earlier.

Incidentally, these recipes refer to currants and having to take the stones out. Currants are we call plums now, hence having to remove the stones.

I have a theory, that the Eve’s Pudding we know and love in the 20th and 21st Centuries is just a simpler version with less fat. It may also have had a few ingredients shaved off in the 1940’s during the second world war when rationing was brought into effect in the UK.

Gluten Free Eves Pudding made dairy and egg free too

Can I make Eve’s Pudding vegan?

This recipe is vegan as I have developed it with no eggs or dairy. It is of course also gluten free. You’re more likely to want to know if you can use eggs, milk and butter. The answer to this is yes. However, you need to tweak the quantities. It’s quite simple, just add one beaten egg and only add 120ml of milk because the egg will make up for the extra 30ml (roughly the equivalent to an egg).

If you are new to baking gluten free and vegan you’re going to find this post really useful Ingredients and Simple Recipes for a Gluten Free Veganuary, the post is aimed at Veganuary but the same tips and advice apply all year round.

20 Autumn Gluten Free Desserts by Glutarama
Gluten Free Eves Pudding made dairy and egg free too

How do you prepare apples for Eve’s Pudding?

Two simple methods can be used to prepare apple for this Eve’s Pudding. I use both methods and the one I chose at the time depends on the time I have to spend on baking.

Method 1: peel, core and chop your apple into bite sided cubes. Add apple to the oven proof dish you plan to use and add a tablespoon of water. Pop into a microwave and cover with a plate. Heat for 30-60 seconds depending on your microwave. This will soften your apple just enough.

Method 2: follow the steps above to prepare the apple pieces then add them to a medium saucepan. Add a tablespoon of water and cover the pan with the lid. Gently heat for 6-8mins for a slightly softened fruit. Longer and you run the risk of getting stewed fruit that you’d use for a an Apple Charlotte, Crumble or Apple Turnover.

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Can you reheat this Eve’s Pudding?

You can serve this Eve’s Pudding straight away deliciously hot with custard or cream. Alternatively it’s lovely served cold too. I normally make enough for 6 portions so two more than people in this house so there’s always leftovers.

Gluten Free Eves Pudding made dairy and egg free too

What’s the best way to store your pudding?

This pudding is happy to be chilled in the fridge and reheated in the microwave for 20-30 seconds the next day. In fact, this will keep just fine in the fridge for 3 days as long as you keep it covered.

If you love this pudding, check these recipes for inspiration

  • Traditional Bread and Butter Pudding made gluten free
    Bread & Butter Pudding (GF, Df, Ve)
  • Sticky Date and Toffee Pudding
    Sticky Date & Toffee (GF, DF, Ve)
  • Self Saucing Chocolate Pudding (GF, DF. Ve)
  • Chocolate Orange Ganache Tart - Gluten Free, Dairy Free and Vegan
    No Bake Chocolate Orange Tart (GF, DF, Ve)

Gluten Free Eve’s Pudding Recipe

If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.

Gluten Free Eves Pudding made dairy and egg free too

Gluten Free Eve’s Pudding

Glutarama
Another delicious traditional bake made gluten free, dairy free and egg free so more people can go back to enjoying those puddings made of memories. Simple Victoria sponge on a bed of apples, not too sweet and delicious served hot with custard.
5 from 2 votes
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Dairy Free, Vegan
Servings 6 servings
Calories 334 kcal

Ingredients
  

For the apple base

  • 400 g apple(s) peeled and cored can be baking or eating apples
  • 2 tbsp caster sugar more if apples are not sweet

For the sponge topping

  • 100 g caster sugar
  • 100 g butter I use Flora Plant Butter
  • 150 ml milk I use soya milk
  • 150 g gluten free self raising flour
  • 1 tsp vanilla extract
  • 1 tbsp ground flaxseed
  • 1 tsp psyllium husk powder (optional) optional but does add structure to vegan bakes

Instructions
 

To make the apple base

  • Take the peeled, cored chopped apples and either steam them in the microwave with a tablespoon of water or gently heat on the hob with a tablespoon of water. You want your apple chunks to be just softened.
  • Add the 2 tablespoons of caster (or more to taste) and set aside to cool slightly while you get on with the sponge batter.

To make the sponge batter

  • In a large bowl cream together the caster sugar and 'butter' until lighter in colour.
  • Measure the flour and add to it the flaxseed and psyllium husk.
  • Beat the dry ingredients into the butter and sugar.
  • Add the milk and beat again into a soft dropping sponge batter

To build the Eves Pudding

  • It's best to do this gradually, otherwise you'll end up pushing all the fruit to the side. Using two dessert spoons scoop and scrape spoonfuls of cake batter over the softened fruit as if you're adding dumplings to a casserole!
  • Once you've spooned all the batter into the pudding dish use one of the spoons to smooth the batter to cover the fruit.
  • Sprinkle the top of the sponge batter with a little caster sugar and pop into the preheated oven set at 200°C | 180°C fan | 400°F | Gas 6 for 20mins. The pudding is ready when the sponge is just turning golden and the sponge has a bounce to the touch.

Nutrition

Nutrition Facts
Gluten Free Eve's Pudding
Amount per Serving
Calories
334
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
9
g
45
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
38
mg
13
%
Sodium
 
131
mg
5
%
Potassium
 
119
mg
3
%
Carbohydrates
 
48
g
16
%
Fiber
 
5
g
20
%
Sugar
 
30
g
33
%
Protein
 
4
g
8
%
Vitamin A
 
493
IU
10
%
Vitamin C
 
3
mg
4
%
Calcium
 
57
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Apple, Dairy Free, Easy, Egg Free, Gluten Free, Pudding, Simple, Traditional, Vegan
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Eve's Pudding made gluten free with vegan option

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you, in fact, for full transparency, in 2020 I made my first £25, and recently in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). As you can see, it won’t make me a millionaire but it will treat me to a few coffees, Lord knows I need the caffeine!

28/09/2021 · 4 Comments

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Comments

  1. Annette Beisty says

    28/09/2022 at 12:27 am

    This is absolutely delicious. My father loved it and he’s not vegan or gluten free. Can it be frozen??

    Reply
    • Glutarama says

      28/09/2022 at 11:05 am

      Firstly, thank you so much Annette for taking the time to come back and comment, I do so appreciate it. I’m also thrilled your father loved the pudding. I can’t see there being an issue with it being frozen. To be on the safe side, I’d recommend making individual eves puddings either in foil trays or ramekins. Bake them as normal, leave to cool, freeze. Then to reheat cover in foil and pop into a hot oven for 20+ minutes and remove the foil for the last 5mins or so to crisp up the top of the sponge again. xx

      Reply
  2. Ali says

    10/10/2021 at 8:22 am

    I’ve always wanted to try Eve’s pudding – mainly because my daughter is called Eve! It’s great to find a vegan version

    Reply
    • Glutarama says

      11/10/2021 at 10:28 am

      I think is a wonderful comment to find, what a beautiful name. I do hope Eve likes it as much has we do x

      Reply

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Rebecca Smith - Glutarama, Delicious Gluten Free Recipes since 2015

Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary needs. With over 13 years experience of cooking gluten free from scratch. Welcome to my site you lovely person now learn how to make anything gluten free with me!

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