This is a traditional British pudding made with stewed apples on the base and a Victoria sponge on top, So think of an apple crumble but with a sponge instead of a crumble. A simple but delicious idea and great with English custard, cream or ice-cream.
Apparently, it was also called Mother Eve’s pudding and had its roots in the 1800s when it started out being made with grated bread and suet with apples. Not as tasty-sounding as our modern-day version!
But once baking powder was invented in the 1840’s so came the rich, buttery Victoria sponge and the modern Eve’s pudding followed closely behind.
I’ve covered the classic recipe below with no addition to the apples except sugar to taste so the flavor of the apples sing out. Other versions include adding cinnamon, nutmeg, brandy or whiskey to the apples. You could even have a change from the apples, using quince, pears, plums or peaches or a combination of some of them. Raisins are a lovely addition if you do use apples.
Another addition for those who have a really sweet tooth is, after the pudding is cooked, make some tiny holes in the cooked sponge with a skewer and pour over some golden syrup.
I’d recommend cooking a good layer of apples on the base of the Dutch pot and if the bottom caramelizes you will still have a yummy layer of stewed apples to enjoy with the gorgeous flavor of the caramelized apples below.
The original recipe uses English self-raising flour and a couple of teaspoons of baking powder, but the same results can be achieved by using all-purpose flour and extra baking powder- about 3 teaspoons.
I’ve opted for the all-in-one method to make the Victoria sponge. Much easier and almost as light as the step-by-step method. If at all possible I’d recommend using a battery-powered hand blender if you have one- If you haven’t, then prepare for a mini-workout.
If you need to lear how to use a dutch oven over a campfire, we have a complete article to teach you here.
Here are some more camping recipes that you will love.
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- 2½ pounds eating apples
- 1/2 cup of brown sugar
- For the Victoria Sponge:
- 4-5 large eggs, weighed with their shells
- The equivalent in weight of all-purpose flour
- The equivalent in weight of butter
- The equivalent in weight of caster sugar
- 3 tsp baking powder
- A good pinch of salt
- 3-4 tbsp milk
- Peel and core and cut the apples into wedge shapes.
- Place in the Dutch oven and add the sugar.
- Stew the apples gently for about 10 minutes, until they are soft but still retain their shape. If necessary, add a touch of butter and keep stirring to avoid the apples sticking to the base.
- Combine all the Victoria sponge ingredients in one bowl and beat until you have a smooth batter. Add some of the milk initially and then more if necessary until the mixture drops easily off a spoon but does not run off.
- Scoop out any excess liquid from the Dutch oven that may have been produced by the stewing apples.
- Pour over the sponge mixture and place the lid on the Dutch oven.
- Place a few coals on the lid as well as under the oven.
- Rotate the lid and pot in opposite directions often to ensure an even cook.
- The Eve’s pudding is cooked when a skewer comes out clean when inserted which will take about 25 minutes.