Apple and Almond pudding

Apples are great in autumn and for something other than just another applie pie, try this version. This is light and fluffy and very satisfying. Source – Delia Smith “puddings” Nothing like Delia for a good recipe. Ate it all before remembered to take photographs! Oops!

Foodstuff you will need:  (serves 2)

450g cooking apples or green apples – peeled, cored and sliced

110g ground almonds

50g soft brown sugar

110g butter (room temperature)

110g golden caster sugar

2 large eggs

Equipment:

Round overproof baking dish – diameter 8 inches(20cm) 1.5 inches deep(4.5cm) buttered.

Medium Saucepan

Bowl

Whisk/ wooden spoon

How to throw it together

Pre heat the oven to gas mark 4 /250F/180C

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 egg 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  wooden spoon.

Bake on a high shelf in the oven for exactly 1 hour.

This pudding is equally good served warm or cold – either way its great with chilled pouring cream. Can keep in fridge for 3-4 days.