Every autumn, as the trees out back began to drop their leaves like golden confetti, Mum would start baking again. And this — this — was always the first thing she made. Apple and almond pudding. She’d pull out the battered ceramic dish with the tiny chip on one edge, peel a mountain of Bramley apples (always Bramley), and hum to herself while the house slowly filled with that unmistakable scent of sweet-tart fruit and buttery sponge.
This isn’t just a pudding. It’s a memory in a dish. Inspired by Delia Smith, whose recipes were gospel in our house, this apple and almond pudding is warm, soft, and comforting — like being wrapped in a blanket on a cold Sunday afternoon. The ground almonds give it a delicate richness, the apples melt into tangy gold underneath, and the whole thing is absurdly simple.
If you’ve got a glut of cooking apples or you’re just craving something classic, this one’s for you.
Ingredients List
- 450g Bramley cooking apples — peeled, cored, and sliced. Their tartness is everything.
- 50g soft brown sugar — helps the apples caramelise ever so slightly.
- 4oz (115g) ground almonds — adds moistness and a slight nutty warmth.
- 4oz (115g) butter — room temp. Not melted. Trust me.
- 2 large eggs — beaten.
- 4oz (115g) golden caster sugar
How to Make It (Instructions)
- Preheat your oven to 180°C (350°F) — and yes, double check it. I always forget until I’m halfway through.
- In a saucepan, add the apples, brown sugar, and 2 tbsp water. Simmer gently over low heat until the apples are soft and slightly mushy — around 10–15 minutes.
- Pour the apples into a greased ovenproof dish — about 8 inches wide and 2 inches deep. Spread evenly.
- In a mixing bowl, cream the butter and caster sugar until pale and fluffy. This takes longer than you think — give it at least 3 minutes with an electric mixer or strong arm.
- Add the eggs, one at a time, mixing well after each addition. It might look a bit curdled. Don’t panic.
- Fold in the ground almonds gently. You want a soft, spreadable batter — not a whipped mousse.
- Spoon the mixture over the apples and spread gently to cover. Don’t worry if some apple peeks through.
- Bake in the upper third of the oven for about 60 minutes. The top should be golden and slightly crisp at the edges.
- Serve warm (my favourite), with a good spoonful of double cream or custard.
I once tried this with pears. It was fine. But it wasn’t Mum’s pudding.
Common Mistakes
Why is my pudding too soggy?
You probably didn’t cook the apples down enough or used too much water. Let them reduce until most of the liquid is gone.
Why did my batter go grainy?
Adding eggs too quickly or using cold butter can cause curdling. Beat slowly, be patient.
Can I just chop the apples raw and bake them in?
You can, but the texture will be chunkier and less silky. Simmering first really is worth it.
I forgot to cover the pudding — now it’s burnt on top!
I’ve done that too. If it starts browning too quickly, cover it loosely with foil for the last 15 minutes.
Storage and Reheating Tips
Fridge:
Let the pudding cool completely. Cover tightly or transfer to a lidded container. Keeps well for up to 3 days.
Freezer:
Wrap in cling film and foil, or pop into a freezer-safe box. Freeze for up to 3 months. Defrost in the fridge overnight.
Reheating Options:
- Oven: Cover with foil, warm at 160°C (325°F) for 15–20 minutes.
- Microwave: Individual portions only. 30-second bursts on medium until hot.
- Steamer: Yes, really. 10–15 minutes over simmering water. Keeps it moist.
What to Serve With It
- Custard — Proper British custard. Eggy and smooth. That’s the traditional call.
- Vanilla ice cream — Lovely contrast of hot and cold, melty and rich.
- Crème fraîche — The tang cuts through the sweetness and lifts it beautifully.
Or just a spoon. Honestly, I’ve eaten it straight from the dish more times than I should admit.
FAQ Section
Can I make this gluten-free?
Yes! This recipe uses no flour, so it’s naturally gluten-free. Just double-check your baking powder (if using any) is GF.
Can I leave the apple skin on?
I wouldn’t. The skins toughen and ruin the soft texture. Peel them for best results.
Can I add spices like cinnamon?
Absolutely. A pinch of cinnamon or nutmeg goes beautifully with the apples — just don’t overdo it.
Can I make this in advance?
Yes, and it actually gets better with a day’s rest. Store it chilled and reheat when needed.
Try More Recipes:
Delia Smith’s Apple And Almond Pudding
Description
A warm, comforting pudding with tart Bramley apples and rich almonds — simple, nostalgic, and perfect for chilly days.
Ingredients
Instructions
- Preheat oven to 180°C (350°F).
- In a saucepan, combine apples, brown sugar, and 2 tbsp water. Simmer until soft.
- Transfer apples to an 8-inch ovenproof dish.
- Cream butter and caster sugar until pale.
- Beat in eggs one at a time.
- Fold in ground almonds.
- Spread mixture over apples.
- Bake for 60 minutes until golden.
- Serve warm or chilled with cream or custard.