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.
- 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.