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Mincemeat and Apple Eve's Pudding and custard served up in a retro bowl with a jug of custard in the background
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5 from 1 vote

Gluten Free Mincemeat and Apple Eve's Pudding

How to take a delicious traditional bake and add an extra ingredient to blow your mind! Made gluten free with dairy free and egg free instructions. This Mincemeat and Apple Eve's Pudding is super indulgent and makes for an excellent pudding for family and friends. Delicious served hot with custard or lashing of cream.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Dairy Free, Vegan
Keyword: Apple, Dairy Free, Easy, Egg Free, Gluten Free, Pudding, Simple, Traditional, Vegan
Servings: 6 servings
Calories: 411kcal
Author: Glutarama


For the mincemeat and apple base

  • 300 g apple(s) peeled and cored can be baking or eating apples
  • 200 g mincemeat or use whatever you have left in the jar (within reason!)

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 mincemeat, give it a good stir 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: 411kcal | Carbohydrates: 67g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 317mg | Potassium: 101mg | Fiber: 5g | Sugar: 46g | Vitamin A: 484IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg