Eva’s Apple & Plum Pudding

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This recipe is based on the traditional Eve’s pudding but made with a more nutritious twist (and a great way to use up ripe bananas).

I’ve renamed this in memory of my wonderful Nana Eva who fed many others over the years and who still continues to inspire me to feed others with love.

EVA'S APPLE & PLUM PUDDING

Joanne Iceton
This recipe is based on the traditional Eve’s pudding but with a more  nutritious twist and renamed in memory of my nana Eva who inspired me to feed others with love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert

Ingredients
  

  • 2 ripe bananas
  • 50 g butter melted, you can also use coconut oil
  • 1 egg
  • 3 tbsp. milk
  • 2 tsp. ground cinnamon
  • 2 tsp. vanilla extract
  • 1.5 tsp. baking powder
  • 125 g wholemeal flour you can use plain or 50/50 if wished
  • 2 apples or you can use 1 large bramley apple
  • 2 - 4 plums depending on the size
  • 2 tbsp. honey or maple syrup this is optional but needed if using a bramley apple

Instructions
 

  • Oven 190c
  • Mash the bananas then add the melted butter/coconut oil, egg and milk. Mix well.
  • Add the cinnamon, vanilla and baking powder, stir in then add the flour mixing again. Set aside
  • Wash the apples and plums. Take out the core of the apple and halve the plums taking out the stone. Chop into small chunks or slices then add to a greased 20 x 20 cm baking tray. If using bramley apples, add the honey, otherwise this can be omitted.
  • Pour over the batter mix, smooth then bake for 30 mins until a skewer inserted in the batter comes out clean.
  • Take care as the pudding will be very hot and is best left for 15 mins before serving. It is moist enough to serve on it’s own but may also be served with custard or cream.
Keyword apples, plum, pudding

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Nutritional Benefits:

Using wholemeal flour increases B vitamins (needed to release energy from  nutrients and a healthy  nervous system) and vitamin E content  helping wound healing and healthy red blood cells) as well as insoluble  fibre essential for good digestive health and stabilising blood sugars.

The phytonutrients and antioxidants in apples can help to lower blood pressure, reduce the risk of type 2 diabetes, heart disease and certain cancers. Apples are low on the glycaemic index due to their high fibre content and along with its antioxidants, help to protect against degenerative brain diseases such as Alzheimer’s and Parkinson’s .

Banana contains a high amount of soluble fibre, potassium (important for  maintaining fluid balance, blood pressure and nerve and muscle function) and vitamin C. They also contain a prebiotic; inulin which is feeds the beneficial (probiotic) gut bacteria which is the first line of defence for the immune system. They are an excellent quick energy source.

Plums are also rich in antioxidants particularly anthocyanins and polyphenols  (found in purple or deep red fruits and vegetables) which are cancer preventative, improve cardiovascular health, reduce the impact of dementia, reduce inflammation and studies have shown they may help to reduce short term memory loss.

This recipe contains a lot less sugar than most cakes.