Baked Apple and Almond Pudding

1 hour

Serves 4-6.

This recipe is from The Delia Collection: Puddings.

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.

The Delia Online Cookery School: Watch how to make an English Apple Pie in our video on this page.

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Making a larger Apple and Almond Pudding

Asked by: Delta

Hi Lindsay - re: baked apple and almond pudding - I would like to double up on this recipe to serve 10 to 12 people - can you please tell me the what temperature to cook this at and for how long - I would also like to repair it ahead of time? - any tips would be welcome - many thanks as always Jane

Answered by Lindsey: Hello Jane, We’ve successfully made it a couple of days ahead. Make as per the recipe up to the point when you would bake it. Cover and keep refrigerated. On the day remove from the fridge a couple of hours ahead then uncover and bake as per the recipe. For a larger pudding it will be the same temperature. I’m not sure about the timings but probably 15 – 20 minutes more, but this pudding can catch so you may need to cover it loosely with foil after an hour. Kind regards Lindsey

Getting ahead with Baked Apple and Almond pudding

Asked by: Patricia

Can Delia's baked apple and almond pudding be prepared ahead of time and then baked when ready to serve, or should the batter be cooked immediately? If it does need to be baked straight away then can it be re-heated in the oven before serving without ruining, and for how long? Many thanks!

Answered by Lindsey: Hello, We’ve successfully made it a couple of days ahead. Make as per the recipe up to the point when you would bake it. Cover and keep refrigerated. On the day remove from the fridge a couple of hours ahead then uncover and bake as per the recipe. Kind regards Lindsey

Method

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.