Friday, 21st November 2008

Baked Apple and Almond Pudding

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.

Ingredients:

• 450g cooking apples
• 50g soft brown sugar
• 100g butter at room temperature
• 100g caster sugar
• 2 eggs
• 100g ground almonds

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

Peel 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.

Cream 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.