Baked Apple and Almond Pudding

Baked Apple and almond pudding 1 lb (450 g) Bramley cooking apples, peeled, cored and sliced 4 oz (110 g) ground almonds 2 oz (50 g) soft brow n sugar 4 oz (110 g) butter, at room temperature 4 oz (110 g) golden caster sugar 2 large eggs, beaten Pre-heat the oven to gas mark 4, 350°F (180°C). Equipment You will also need a round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered. Place the apples in a saucepan w ith the brow n sugar and approximately 2 tablespoons of w ater, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish. In a mixing bow l, cream the butter and caster 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. Now spread this mixture over the apples, and even out the surface w ith the back of a tablespoon. Then bake on a highish shelf in the oven for exactly 1 hour. This pudding is equally good served w arm or cold – either w ay, it’s nice w ith some chilled pouring cream. Once cooled, it w ill keep in the fridge for 3 or 4 days. Back to Trip recipes