Go Back
Delia Smith Apple and Almond Pudding Recipe

Delia Smith Apple and Almond Pudding Recipe

Delia Smith's apple and almond pudding recipe combines soft baked apples with a moist almond sponge topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 8 People
Course: Dessert
Cuisine: British
Calories: 290
Ingredients Method Notes

Ingredients
  

  • Apple Layer:
  • 500 g cooking apples peeled, cored and sliced
  • 2 tbsp caster sugar
  • ½ tsp ground cinnamon
  • Zest of ½ lemon
  • Almond Sponge:
  • 125 g unsalted butter softened
  • 125 g caster sugar
  • 2 large eggs
  • 100 g ground almonds
  • 75 g self-raising flour
  • ½ tsp almond extract
  • 25 g flaked almonds for scattering

Method
 

  1. Preheat oven to 180°C (160°C fan / Gas 4). Grease a 20cm dish.
  2. Toss apples with sugar, cinnamon and lemon zest, and spread over the base of the dish.
  3. Cream butter and sugar until pale and fluffy.
  4. Beat in eggs one at a time, adding a spoonful of ground almonds with the second egg.
  5. Fold in remaining flour, ground almonds and almond extract.
  6. Spread the sponge mixture over the apples.
  7. Scatter with flaked almonds and bake for 35–40 minutes until golden.
  8. Rest for 5–10 minutes before serving warm.

Notes

A spoonful of ground almonds added with the eggs helps prevent the batter curdling.
Use cooking apples for the best contrast against the sweet almond sponge.
Cover loosely with foil if the top browns too quickly during baking.
Reheats very well, making it a good make-ahead pudding.
Freeze in individual portions for up to 2 months.