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.
This recipe is from The Delia Collection: Puddings. Serves 4-6
- method
- Ingredients
Method
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.
You are here
You may also like
More British recipes
Featured Recipes
Have you seen...
Savour the taste of Italian origin and tradition
When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.