Delia Smith’s Apple and Almond Pudding is made with Bramley cooking apples, ground almonds, soft brown sugar, butter, golden caster sugar, and eggs. This delicious Apple and Almond Pudding recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Delia Smith Apple And Almond Pudding Ingredients
- 1 lb (450 g) Bramley cooking apples, peeled, cored, and sliced
- 4 oz (110 g) ground almonds
- 2 oz (50 g) soft brown sugar
- 4 oz (110 g) butter, at room temperature
- 4 oz (110 g) golden caster sugar
- 2 large eggs, beaten
How To Make Delia Smith Apple And Almond Pudding
- Preheat Oven: Preheat the oven to gas mark 4, 350°F (180°C).
- Prepare Apples: Place the apples in a saucepan with the brown sugar and about 2 tablespoons (30 ml) of water. Simmer gently until soft. Arrange the apples in the bottom of a prepared baking dish.
- Make Batter: In a mixing bowl, cream the butter and caster sugar until pale and fluffy. Beat in the eggs gradually. Fold in the ground almonds.
- Assemble and Bake: Spread the batter evenly over the apples. Bake on a high shelf in the oven for exactly 1 hour.
- Serve: Serve warm or cold, with chilled pouring cream if desired.
- Storage: Once cooled, the pudding will keep in the fridge for 3 to 4 days.
Recipe Tips
- Use Bramley Apples: Bramley cooking apples are ideal for this recipe because they become soft and slightly tart when cooked. If you can’t find Bramley apples, use another tart-cooking apple.
- Check Apple Softness: Make sure the apples are completely soft before placing them in the baking dish. This ensures they blend well with the almond mixture.
- Cream Butter and Sugar Well: Beat the butter and golden caster sugar until they are very pale and fluffy. This helps create a light and airy texture in the pudding.
- Fold Gently: When folding in the ground almonds, do it gently to avoid deflating the batter. This keeps the pudding light and fluffy.
- Even Batter Spread: Spread the batter evenly over the apples using the back of a spoon. An even layer helps the pudding bake uniformly and ensures every bite has a good balance of apples and almond topping.
What To Serve With Apple And Almond Pudding?
This delicious Apple and Almond Pudding pairs well with chilled pouring cream, vanilla ice cream, clotted cream, or custard. It can also be served alongside fresh fruit, such as berries or apple slices, for a tasty dessert.
How To Store Leftovers Apple And Almond Pudding?
- Refrigerate: Let the leftover Apple and Almond Pudding cool to room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 to 4 days.
- Freeze: Apple and Almond Pudding is not recommended for freezing as the texture may change once thawed. The pudding is best enjoyed fresh or stored in the fridge.
How To Reheat Leftovers Apple And Almond Pudding?
- In The Oven: Preheat the oven to 350°F (180°C). Place the pudding in an ovenproof dish, cover with foil to prevent over-browning, and heat for about 15-20 minutes, or until warmed through.
- In The Microwave: Place a portion of the pudding on a microwave-safe plate. Cover with a microwave-safe lid or wrap and heat on medium power for 1-2 minutes, or until warm.
Delia Smith Apple And Almond Pudding Nutrition Facts
Serving Size: 1 serving (assuming 6 servings per recipe)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 10mg
- Potassium: 300mg
- Total Carbohydrate: 35g
- Dietary Fiber: 4g
- Sugars: 25g
- Protein: 5g
Try More Delia Smith Recipes:
Delia Smith Apple And Almond Pudding
Description
Delia Smith’s Apple and Almond Pudding is made with Bramley cooking apples, ground almonds, soft brown sugar, butter, golden caster sugar, and eggs. This delicious Apple and Almond Pudding recipe creates a tasty dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to gas mark 4, 350°F (180°C).
- Prepare Apples: Place the apples in a saucepan with the brown sugar and about 2 tablespoons (30 ml) of water. Simmer gently until soft. Arrange the apples in the bottom of a prepared baking dish.
- Make Batter: In a mixing bowl, cream the butter and caster sugar until pale and fluffy. Beat in the eggs gradually. Fold in the ground almonds.
- Assemble and Bake: Spread the batter evenly over the apples. Bake on a high shelf in the oven for exactly 1 hour.
- Serve: Serve warm or cold, with chilled pouring cream if desired.
- Storage: Once cooled, the pudding will keep in the fridge for 3 to 4 days.
Notes
- Use Bramley Apples: Bramley cooking apples are ideal for this recipe because they become soft and slightly tart when cooked. If you can’t find Bramley apples, use another tart-cooking apple.
- Check Apple Softness: Make sure the apples are completely soft before placing them in the baking dish. This ensures they blend well with the almond mixture.
- Cream Butter and Sugar Well: Beat the butter and golden caster sugar until they are very pale and fluffy. This helps create a light and airy texture in the pudding.
- Fold Gently: When folding in the ground almonds, do it gently to avoid deflating the batter. This keeps the pudding light and fluffy.
- Even Batter Spread: Spread the batter evenly over the apples using the back of a spoon. An even layer helps the pudding bake uniformly and ensures every bite has a good balance of apples and almond topping.
Delia Smith Apple And Almond Pudding