I’m so sorry I haven’t posted a recipe for a while, I’ve had a nightmare of a week where I lost all my food photographs from the last four years. There were tears. Oh so many tears. But then I got back in the kitchen and this little pudding cheered me up no end.
This is a gorgeous little pudding. It’s the perfect antidote to all the chocolate you no doubt devoured over the Easter weekend. Warming, sweet, sumptuous just like all puddings ought to be, but also actually surprisingly nourishing. This is a lovely alternative to a crumble and is more akin to a sort of almondy cake batter that you pour on top of the awaiting apple. The batter is a frangipane so tastes amazing and is better for you than your bog standard cake because of the nuts.
I’ve used Bramley apples as I love how they turn gorgeously mushy when you cook them, but nothing bad will happen if you can’t find Bramley apples – any sort will do! Serve with a dollop of creme fraiche or good quality vanilla ice cream to the people you like most in the world.
- 560g Bramley apples
- 50g soft brown sugar
- 2 teaspoon of cinnamon
- 110g caster sugar
- 110g soft butter
- 2 eggs
- 1 teaspoon vanilla
- 110g ground almonds (almond flour)
- 110g blanched whole almonds
- First things first, preheat your oven to 180C (Gas mark 4).
- Generously butter a baking dish - about 850ml in size.
- Give the apples a good scrub and then cut into eight slices - remove the pips and the core, but leave the skins on. The skins not only taste delicious, but it's where lots of the goodness from the apple lives, so it's a shame to discard it. Pop the sliced apples in the baking dish.
- Sprinkle the apples with the 50g soft brown sugar and the cinnamon.
- Now prepare your topping. In a bowl, beat the butter and the sugar together, in the same way you would when making a cake. Make sure they are creamed together really well - I used an electric whisk, but old fashioned elbow grease would work equally well here! Once its looking light and fluffy, add you eggs and give these a really good whisk until its all incorporated. Don't worry if it looks slightly split, it will make no difference to the taste.
- Next, stir in the ground almonds. It will now look very grainy and quite sloppy and at this stage you will probably exclaim "gaaaah Margie what have you done to me??", but don't worry, that's exactly what it should look like. Well done you, it looks perfect.
- Pour the mixture over the sugary apples. Then scatter the almonds over the top and pop into the hot oven.
- Cook for about 50 minutes (to 1 hour) until the mixture is firm to the touch and is a lovely golden brown. Serve warm with vanilla ice cream or creme fraiche. I doubt you will discover this, but it's also scrumptious cold...