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 Lacock, 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
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.
Pre-heat the oven to gas mark 4, 350°F (180°C).
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You will also need a round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered.