Apple and Almond Pudding
It’s apple season and we have some fine varieties of northern apples for sale in the shop, both cookers and eaters. Read more about their special qualities here.
This is a Delia Smith recipe. It tastes delicious and is very easy to make. Serves 4-6 people. You will need a buttered pie dish approximately 1 ½ pint capacity. Pre-heat oven to gas mark 4, 350°F (180°C).
Baked Apple and Almond Pudding
Ingredients
- 1 lb cooking apples, peeled and sliced
- 2 oz soft brown sugar
- 4 oz ground almonds
- 4 oz butter at room temperature
- 4 oz castor sugar
- 2 large eggs, beaten
Method
- Place the apples in a saucepan with the brown sugar and approximately 1 tablespoon water, simmer gently until soft
- Arrange them in the bottom of the prepared pie dish
- In a mixing bowl, cream the butter and castor sugar until pale and fluffy and then beat in the eggs a little at a time.
- When all the egg is in, carefully and lightly fold in the ground almonds.
- Spread this mixture over the apples, evening out the surface with the back of a tablespoon
- Bake on a highish shelf in the oven for exactly 1 hour.
This pudding is equally good served warm or cold – either way it’s nice with some chilled pouring cream. It will keep in the refrigerator for 3 or 4 days.
Recipe tried, tasted and approved by Jim at Alston Wholefoods
