This pudding is very simple to make, light and is good for using up fruit that is past its best. In this version I used 3 apples and 1 pear, but I have made it before with 100% apple, or 100% pear. It would work well with plums or cherries too.
Ingredients: for 4-5 people
- Approximately 500 g fruit (apples and pears work well)
- 2 eggs
- 110 g soft butter (and a little extra for buttering the pie dish)
- 110 g caster sugar
- 110 g ground almonds
- 1 heaped tablespoon brown sugar
- a pinch of salt
- 2 tablespoons flaked almonds
- 1/2 teaspoon almond essence if you have any
1. Peel, core and roughly chop the apples and/ or pears into cubes and place in a saucepan with a tablespoon of brown sugar and a tablespoon of water. Simmer for a few minutes until very slightly softened. You may have to adjust the quantity of sugar depending on how tart your fruit is. Place in the bottom of a well buttered pie dish. If using soft fruit you can skip this step, just mix the chopped and destoned fruit with brown sugar and place in the bottom of a buttered pie dish.
2. Cream the butter and sugar until soft and fluffy before gradually adding in the eggs, salt and almond essence if using. Fold in the ground almonds. Spread the mixture out evenly over the prepared fruit in the pie dish, and sprinkle over the flaked almonds.
3. Bake at 175 °C for 45-50 minutes until golden.
4. Serve still warm with double cream (I made vanilla whipped cream to go with it, as requested by my daughter, and that was lovely too). This pudding is also delicious cold.
Hope you enjoy making this! Leave me a comment if you give it a try. Thank you for reading 🙂