Recipe Details
| Title | Baked apple and almond pudding |
|
| Author | Delia Smith | |
| Portions | 6 | |
| Created | 16th February 2015 08:38 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 163.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Nuts, almonds, ground | 110 Gram |  |
| Sugar, soft brown | 50 Gram | |
| Butter, unsalted | 110 Gram |  |
| Sugar, caster | 110 Gram | |
| Egg, chicken, free range, whole, raw | 2 Large |  |
| Apples, cooking, Bramley | 450 Gram |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 403 |  |
| Protein | 14.66% | |
| Other Carbohydrate | 1.92% | |
| Sugar | 39.29% | |
| Fat Saturated | 54.04% | |
| Fat Unsaturated | 27.69% | |
| Fiber | 13.75% | |
| Sodium | 1.47% | |
| Salt | 1.59% | |
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Recipe Method
1. Pre-heat the oven to 180C/350F/Gas Mark 4. 2. Place the apples (peeled, cored and sliced) 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. 3. 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. 4. When all the egg is in, carefully and lightly fold in the ground almonds. Spread this mixture over the apples, and even out the surface with the back of a tablespoon. 5. Bake on a highish shelf in the oven for exactly 1 hour. 4. The pudding is equally good served warm or cold with some chilled pouring cream. 5. Once cooled, it will keep in the fridge for 3 or 4 days.