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Recipe for :

Baked Apple and Almond Pudding

This recipe for Baked Apple and Almond Pudding comes from Salamander Cookshop -

Salamander has been one of Britain’s leading cookshops since 1993. Their philosophy is to bring you the best kitchen equipment – quality cookware, bakeware, knives, mills and other kitchen utensils and accessories – from around the world.

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 for Baked Apple and Almond Pudding

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

How to make Baked Apple and Almond Pudding

  • Preheat oven to 180°C / 350°F / 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.

Serves 6

Salamander Cookshop