Baked Apple and Almond Pudding
Since this recipe was given to me many years ago by the proprietor of the Sign of the Angel in Laycock, it has become really popular with readers, as I know from their many letters.
|1 lb (450 g) Bramley cooking apples, peeled, cored and sliced|
|4 oz (110 g) ground almonds|
|2 oz (50 g) soft brown 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).|
|Need help with conversions?|
You will also need a round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered.
This recipe comes from The Delia Collection: Puddings
Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish.
In a mixing bowl, 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 with the back of a tablespoon.
Then 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.
Once cooled, it will keep in the fridge for 3 or 4 days.
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