Wednesday, 7 September 2011

Baked Apple and Almond Pudding

Back in 2006, I found this recipe on  it's already Gluten Free and makes use of apples (or which we've carrier bags full from pals' trees) hence we decided to give it a go.

As ever, Sous Chef J began by gathering the ingredients together.  A slight variance from Delia's recipe is that we used eating apples rather than Bramleys so no sugar was added to the apples during cooking.

First of all, the apples were prepared - cored, peeled and chopped - and added to a pan with 2 Tablespoons of water to simmer gently until they were softened.  They were then added to the base of a  Pyrex bowl that Sous Chef J had expertly buttered in preparation.

Then we then creamed the softened butter and sugar....

... before adding the beaten eggs and then folding in the ground almonds.

This was then spread over the apple mix and placed a preheated 170ºC fan oven.  As stated in Delia's recipe, we cooked it for exactly one hour... it even had its own timer.

At the appointed time, we removed the pudding and it looked like this...
... and here's Sous Chef J's portion.
Delia's recipe says it keeps in the fridge for 3-4 days... I don't think ours will last that long though!


  1. Oh Louise, I love this recipe. My mother must have been making this for 30 years+ and is a firm family favourite! Great post! Charlotte @gofreecakes

  2. Hi Charlotte. Glad to hear you love this too! L&J