Baked Apple And Almond Pudding Food

BAKED APPLE ALMOND PUDDING

Steps:

• Preheat oven to 180 degrees.
• Mix the chopped apples with brown sugar until covered. Spread them on a small glass tray.
• Beat the butter and sugar till pale and fluffy. Add in the egg and beat for a minute.
• Add in the almond flour and beat till well combined.
• Spread evenly on top of the apple layer. Bake for 30 to 45 minutes till the top level is set.
• Serve hot or cold - either way, it tastes delicious!

BAKED APPLE AND ALMOND PUDDING

Steps:

• 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 eggs 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 tablespoon. Then bake on a highish shelf in the oven for exactly 1 hour. This pudding is equally good served warm or cold - either way, it's nice with some chilled pouring cream. Once cooled, it will keep in the fridge for 3 or 4 days.

APPLE ALMOND BREAD PUDDING

Steps:

• Grease a 9 x 13 inch baking dish with butter or cooking spray. Evenly spread bottom with 1/2 bread cubes (4 cups).
• Mix sugar and cinnamon in a medium bowl. Add Almond Paste and raisins. Mix with fingers until the texture of crumbs. Add apples and toss to combine. Evenly sprinkle filling across bread. Top with remaining 4 cups bread cubes and press down firmly.
• Beat eggs, Half & Half and butter until well mixed. Pour slowly across bread. Cover with plastic wrap and press down so all cubes are covered with liquid. Refrigerate a minimum of two hours or overnight.
• Preheat oven to 425°F Bake for 30-35 minutes or until puffed, golden and firm to the touch. Rest for 15 minutes before cutting, and sprinkle with powdered sugar or serve with maple syrup.

CAROLYN'S APPLE PUDDING CAKE

Steps:

• Preheat oven to 350*.
• Slice apples, with or without the peel, to fill a casserole dish.
• Sprinkle with brown sugar, cinnamon and water.
• In a medium bowl, mix flour, white sugar, baking soda, baking powder and salt. Set aside.
• In a small bowl or shaker, combine vanilla, egg, melted shortening and milk.
• Add to the flour mixture and beat until smooth, then pour over the apples.
• If desired, sprinkle with sugar cinnamon.
• Bake for 1 hour or until golden.
• Serve warm with a dollop of whipped cream.

OLD-STYLE APPLE AND ALMOND PUDDING

Steps:

• Preheat the oven to 350°.
• Put the sliced apples in a large saucepan with the sugar, apricot preserves, and lemon and orange juices. Simmer over low heat on top of the stove until barely tender, about 15 minutes. Alternatively, cook on 100 percent power in the microwave for 7 minutes, stirring once.
• Arrange the fruit mixture in a greased gratin or other oven-to-table dish 10 to 11 inches long and 2 inches deep.
• Beat all the topping ingredients together in a bowl until they form a smooth mixture, then spread on top of the apple mixture.
• Bake for 40 minutes, or until golden and firm to a gentle touch. Serve plain or with frozen yogurt or ice cream.
• Keeps up to 3 days under refrigeration. Freeze leftovers up to 2 months.

PLUM & ALMOND PUDDING

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the plums, cinnamon, lemon zest and brandy, if using, together in a bowl, then leave to macerate while you make the batter.
• Cream the butter and sugar with an electric whisk until pale and fluffy, add the eggs one at a time, then tip in the flour and ground almonds. Mix until completely combined.
• Tip the fruit into a buttered shallow baking dish, spoon over the cake batter, then sprinkle over the flaked almonds. Bake for 35-40 mins until browned and cooked through. Test if the pudding is ready by inserting a skewer. If it comes out clean, the pudding is ready; if there is some batter on the skewer, then give it a few mins more. Remove from the oven and serve warm with clotted cream.