Recipe Details
Title Baked apple and almond pudding
Author Delia Smith
Portions 6
Created 16th February 2015 08:38 am
Weight (Per Portion)

One portion of this dish weighs approximately 163.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Nuts, almonds, ground110 Gram
Sugar, soft brown50 Gram
Butter, unsalted110 Gram
Sugar, caster110 Gram
Egg, chicken, free range, whole, raw2 Large
Apples, cooking, Bramley450 Gram
Special Dietary Requirements Suitability
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%
Traffic Lights
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.