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.

INGREDIENTS:

APPLE FILLING –

4 dessert apples (cox’s are best)

100g butter

1 teaspoon mixed spice

1/2 teaspoon cinnamon

200g soft light brown sugar

SPONGE BASE-

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

METHOD-

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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