Apple & Almond pudding, like eves Pudding but it isn’t see !

A nice light Pudding to See out the winter with, goes lovely with a bowl of freshly whipped cream

Looking outside at the gloomy February weather  you would think spring is far away. Never fear, there is still enough time for  a nice warming comforting pudding- but with the evenings are getting lighter, this winter pudding is a little lighter then most. In fact it can be served at any time of the year- hot and steaming with a dollop of cream or custard in the winter months, or slightly warm with a scoop of ice cream in the summer with maybe a scattering of raspberries.

I have based this on an old stalwart: Eve’s pudding, which is basically a sponge pudding with apples on the bottom. For this version I have made a lighter pud using ground almonds added to the sponge with a bit of lemon zest. The oils in the almonds give it a moist loose texture and isn’t that heavy at all.

So I don’t call it an Eve’s pudding because that’s a classic dessert made with specific ingredients, and seeing I have deviated from the original spec, i’ll have to come up with another name- any suggestions ?

Right get your mixing bowls ready and have a bash !

You’ll need a sturdy baking dish about 8-10 inches square or round, a glass of pear cider and  something with a hint of spring playing on your ipod.



4 dessert apples (cox’s are best)

100g butter

1 teaspoon mixed spice

1/2 teaspoon cinnamon

200g soft light brown sugar


250g unsalted butter

250g caster sugar

4 medium eggs

200g plain flour

1 teaspoon of baking powder

1 teaspoon of Almond essence

80g ground almonds

zest of half a lemon

100g flakes Almonds


Peel, core and cut apples into medium sized pieces. sprinkle over sugar spices then dot butter over. The butter will melt with sugar coating the Apples in a light toffee.

Beat the butter, sugar & Lemon zest until light, then add the eggs one at a time while continuing beating (don’t worry too much if it splits slightly)

Next add the flour, baking powder, ground Almonds and Almond essence

Fold all ingredients into batter. ( you might need a disposable glove for this)

Cover the Apples with the sponge and sprinkle with the flaked Almonds, place in a pre-heated oven at 155c for around 45 minutes.

When its ready the cake should be a nice golden brown and the almonds toasted, stick a knife in the centre, if it comes out batter free its done.

If you want too you can brush over a little boiled apricot jam to give it a pleasant glaze.

Serve up with a nice dollop of freshly whipped cream

© The cake-shaker 2011


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