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Gluten Free Eves Pudding made dairy and egg free too
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4.75 from 4 votes

Gluten Free Eve's Pudding

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Dairy Free, Vegan
Keyword: Apple, Dairy Free, Easy, Egg Free, Gluten Free, Pudding, Simple, Traditional, Vegan
Servings: 6 servings
Calories: 334kcal
Author: Glutarama


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


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.


Calories: 334kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 131mg | Potassium: 119mg | Fiber: 5g | Sugar: 30g | Vitamin A: 493IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg