Delia Smith Apple And Almond Pudding Recipe combines soft, gently cooked apples with a rich almond topping that bakes into a lightly crisp, golden crust. The best result comes from cooking the apples until tender but not collapsing them completely, then spreading the almond mixture evenly over the fruit.
Ingredients
- 4 medium cooking apples, peeled, cored, and sliced
- 2 tablespoons caster sugar
- 1 tablespoon water
- 1 teaspoon lemon juice
- 100g ground almonds
- 100g softened butter
- 100g caster sugar
- 2 large eggs
- 1 teaspoon almond extract
- 25g plain flour
- ½ teaspoon baking powder
- A small pinch of salt
- Flaked almonds, for topping
How to Make Delia Smith Apple And Almond Pudding
Step 1
Preheat the oven to 180°C (350°F). Put the sliced apples into a saucepan with 2 tablespoons of caster sugar, the water, and lemon juice. Cook gently for about 5–7 minutes, stirring occasionally, until the apples have softened slightly. They should still hold their shape.
Transfer the apples to a lightly buttered baking dish and spread them into an even layer.
Step 2
Beat the softened butter and caster sugar together until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the almond extract.
Fold in the ground almonds, flour, baking powder, and salt. The mixture should be thick and soft rather than runny.
Step 3
Spoon the almond mixture over the warm apples and spread it gently toward the edges. Scatter a small handful of flaked almonds over the top.
Bake for 30–40 minutes, until the almond topping is golden brown and cooked through. Leave it for about 10 minutes before serving so the fruit juices settle and the topping firms slightly.
What to Serve With Delia Smith Apple And Almond Pudding
Serve the pudding warm with cold pouring cream, vanilla custard, or lightly whipped cream. The tartness of cooking apples works particularly well with something cool and creamy.
For a more traditional finish, warm vanilla custard is the natural choice. If the apples are particularly sharp, a scoop of vanilla ice cream also works well.
Delia Smith Apple And Almond Pudding Nutrition Information
Approximate nutrition per serving, assuming 6 servings:
- Calories: 430 kcal
- Protein: 7g
- Carbohydrates: 42g
- Fat: 27g
- Saturated fat: 14g
- Sugar: 29g
- Fibre: 5g
- Sodium: 180mg
Values will vary depending on the apples, butter, serving size, and whether cream or custard is served alongside the pudding.
FAQs
Can I use eating apples instead of cooking apples?
Yes. Use a firm, slightly tart variety if possible. Very sweet apples can make the pudding noticeably sweeter and may soften faster during baking.
Can I prepare the pudding ahead of time?
You can assemble it a few hours ahead and keep it covered in the refrigerator. Bring it out while the oven heats, then bake until the topping is golden and the centre is hot.
Why is my almond topping too soft?
The pudding may need a little longer in the oven. The centre should be set and the surface golden. Avoid covering it during the final part of baking, as this traps moisture.
Can I reheat leftovers?
Yes. Reheat individual portions in the oven at around 160°C (320°F) until warmed through. This helps the almond topping retain more of its texture than microwave reheating.
Can I freeze apple and almond pudding?
Yes, although the topping will be softer after thawing. Cool it completely, wrap it well, and freeze for up to about 2 months. Thaw in the refrigerator and reheat gently in the oven.