(The bits in italics are what we changed from the original recipe.)
Baked Apple and Almond Pudding
Pre-heat the oven to 350°F (180°C).
Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water (or 4 tablespoons if using 8 apples), simmer gently until soft, and then arrange them in the bottom of the prepared baking dish. (or use pressure cooker for 1 1/2 minutes, include juices)
Then bake on a highish shelf in the oven for exactly 1 hour. (or only 30 minutes if you used the pressure cooker)
This pudding is equally good served warm or cold – either way, it's nice with some chilled pouring cream. Once cooled, it will keep in the fridge for 3 or 4 days.