Baked Apple and Almond Pudding

Baked Apple and Almond Pudding
Average: 5 (1 vote)


A great recipe for using up the windfalls that may still be lying in your garden at this time of year and something different to the usual apple crumble.

Baked Apple and Almond Pudding ingredients

  • 450 g Cooking apples
  • 50 g Soft Brown Sugar
  • 100 g butter at room temperature
  • 100 g Caster sugar
  • 2 Eggs
  • 100 g ground almonds

Cooking Baked Apple and Almond Pudding

Heat oven to 350F/180C (gas mark 4).

Peeli and slice the apples, place in a saucepan with the brown sugar and approximately 1tbsp (15ml) water and simmer gently until soft. Then arrange them in the bottom of a 1.5 pint buttered pie dish.

Creami the butter and caster sugar until pale and fluffy, then beat in the eggs, a little at a time. When both the eggs are in, carefully and lightly fold in the ground almonds. Now spread this mixture over the apples, levelling out the surface with the back of a spoon. Then bake on a high shelf in the oven for exactly 1 hour.

This pudding can be served either warm or cold and is delicious with single cream, custard or ice cream. It will keep in the fridge for 3 to 4 days so you can make it well in advance and then just warm it up before serving.

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