Nana's Eves Pudding
Shared by Neasa · 27 October 2026
The story behind the recipe
Nana Bega’s Eve’s Pudding has been a much-loved family recipe for as long as I can remember. Growing up, it was a staple in my granny’s house, made with stewed apples from my grandparents’ orchard and topped with a light sponge, always served warm with custard. In my grandparents house, dessert was a tradition after dinner at 12:30 each day, and this pudding brings back so many happy childhood memories. I now make it regularly for my own family, and my little boy helps me pick apples from that very same orchard. It’s so special to be carrying on Nana Bega’s recipe and creating memories with my son, just as I did growing up. I hope he’ll treasure this recipe and pass it on to his own family one day.
- Neasa
Ingredients
Ingredients For the Apple Base: 450g Cooking apples 50g Caster sugar 2 tbsp water For the Sponge Topping: 125g Self-raising flour 125g Butter/margarine 125g Caster sugar 2 Eggs
Method
Stew the apples: In a saucepan, place the peeled, cored, and sliced apples with the caster sugar and water. Cook gently over medium heat for 5-7 minutes until the apples soften but still hold their shape. Transfer the stewed apples to the base of a greased 8inch baking dish. In a mixing bowl, sieve in the flour and add in the softened butter, sugar and crack in the eggs. Mix together until light and fluffy, using a hand mixer or electric whisk. Spread the batter: Carefully spoon the sponge mixture over the stewed apples, spreading it evenly to cover the fruit. Bake the pudding: Place the dish in the preheated oven and bake for 40-45 minutes, or until the sponge is golden and a skewer inserted into the center comes out clean.
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