Old Style Apple And Almond Pudding Food
BAKED APPLE AND ALMOND PUDDING
Since this recipe was given to me many years ago by the proprietor of the Sign of the Angel in Lacock, it has become really popular with readers, as I know from their many letters.
Categories Desserts Autumn Easy Entertaining Hot Puddings Apple recipes
Yield Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 6
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.
OLD-STYLE APPLE AND ALMOND PUDDING
One for the nut-lover. A refreshing apple compote is topped with an almond (or hazelnut) sponge. Simple and delicious, it's an ideal Passover dessert.
Provided by Evelyn Rose
Yield Makes 8 servings
Number Of Ingredients 10
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.
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