Amelia Grace There’s a particular kind of comfort in a warm sponge pudding with soft apple hiding underneath, and this one has become a firm favourite in my kitchen through the colder months.
Ground almonds do something wonderful to a sponge — they keep it beautifully moist in a way that flour alone never quite manages, and they add a gentle, nutty depth that pairs perfectly with soft, spiced apple.
This pudding layers tender cooked apples at the base with an almond sponge baked on top, so every spoonful gives you a bit of both.
Why Ground Almonds Make Such a Moist Sponge
The moisture in this pudding comes down almost entirely to using ground almonds alongside the flour.
Ground almonds contain natural oils that flour simply doesn’t have, and those oils stay locked into the sponge as it bakes rather than evaporating off in the oven.
This means the finished texture is noticeably richer and moister than a plain flour sponge, and it stays that way for days rather than drying out quickly.
The almonds also bring a subtle, nutty flavour that works beautifully against the sharpness of the cooked apple underneath, without ever tasting overly of almonds.
Ingredients for Delia Smith Apple and Almond Pudding
Apple Layer:
- 500g cooking apples, peeled, cored and sliced
- 2 tbsp caster sugar
- ½ tsp ground cinnamon
- Zest of ½ lemon
Almond Sponge:
- 125g unsalted butter, softened
- 125g caster sugar
- 2 large eggs
- 100g ground almonds
- 75g self-raising flour
- ½ tsp almond extract
- 25g flaked almonds, for scattering
How to Make Delia Smith Apple and Almond Pudding — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C (160°C fan / Gas 4). Grease a 20cm round or square baking dish.
Step 2 — Prepare the Apple Layer
Toss the sliced apples with the sugar, cinnamon and lemon zest. Spread evenly over the base of the prepared dish.
Step 3 — Cream the Butter and Sugar
In a separate bowl, beat the softened butter and sugar together for 3–4 minutes, until pale and fluffy.
Step 4 — Add the Eggs
Beat in the eggs one at a time, adding a spoonful of the ground almonds with the second egg to stop the mixture curdling.
Step 5 — Fold in the Dry Ingredients
Sift in the flour, then fold in the remaining ground almonds and the almond extract until just combined.
Step 6 — Spread Over the Apples
Spoon the almond sponge mixture evenly over the apples, spreading gently to cover them completely.
Step 7 — Scatter and Bake
Scatter the flaked almonds over the top. Bake for 35–40 minutes, until golden and a skewer inserted into the sponge comes out clean.
Step 8 — Rest Briefly
Leave to stand for 5–10 minutes before serving warm.
My Top Tips for the Best Delia Smith Apple and Almond Pudding
Add a spoonful of ground almonds with the eggs. This small trick helps stop the batter curdling if the eggs go in a little too quickly or are slightly cold.
Use a cooking apple rather than an eating apple. Cooking apples soften into a slightly sharper, more yielding layer that contrasts beautifully with the sweet, nutty sponge on top.
Don’t overmix once the flour goes in. Fold gently just until combined — overworking the batter at this stage makes for a slightly tougher sponge.
Cover loosely with foil if the top is browning too quickly. Almond sponges can colour faster than a plain one, so keep an eye on it after about 25 minutes.
Let it rest briefly before serving. This short pause lets the sponge firm up just enough to hold its shape when you cut into it.
Serving Suggestions
Serve warm with a generous jug of custard, or a scoop of vanilla ice cream melting gently into the sponge. A spoonful of softly whipped cream works beautifully too, and a drizzle of extra honey over the top is lovely if you want it a touch sweeter.
How to Store Delia Smith Apple and Almond Pudding
In the fridge: Store in an airtight container for up to 3 days. Reheat gently in the oven or microwave before serving.
At room temperature: Fine for the day it’s made, covered loosely.
In the freezer: Freeze in portions, wrapped well, for up to 2 months. Defrost overnight in the fridge, then warm through in a low oven.
Delia Smith Apple and Almond Pudding Recipe
Ingredients
Method
- Preheat oven to 180°C (160°C fan / Gas 4). Grease a 20cm dish.
- Toss apples with sugar, cinnamon and lemon zest, and spread over the base of the dish.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time, adding a spoonful of ground almonds with the second egg.
- Fold in remaining flour, ground almonds and almond extract.
- Spread the sponge mixture over the apples.
- Scatter with flaked almonds and bake for 35–40 minutes until golden.
- Rest for 5–10 minutes before serving warm.
Notes
Frequently Asked Questions About Delia Smith Apple and Almond Pudding
Can I use ground almonds instead of some of the flour in other bakes too?
Yes, this is a useful trick generally — ground almonds can often replace up to a third of the flour in a sponge recipe for extra moisture and flavour, though the texture will be slightly denser.
Why did my sponge sink slightly in the middle?
A gentle dip is fairly normal with almond sponges, as they’re naturally a little denser than an all-flour sponge. If it’s sinking dramatically, check the sponge is fully baked through with a skewer before removing it from the oven.
Can I use a different fruit instead of apple?
Absolutely — pears work particularly well in place of apples, and a mix of the two is lovely too.
Can I make this ahead and reheat it?
Yes, this pudding reheats very well. Make it a day ahead, then warm gently in a low oven or the microwave before serving.
