Oct 21, 2013

Fall delights

Apples!  This year there are lots everywhere!  We collect ours off the ground on the trail behind the cemetery; there must have been an orchard there and the apples are of different varieties.  Pesticide free, and there's something special about foraging for your own food!  So with a pile of apples we needed a new recipe... This one is easy and delicious, and (I later realized) gluten free too! 
(The bits in italics are what we changed from the original recipe.)

Baked Apple and Almond Pudding


Serves 4-6

Baked Apple and Almond Pudding
 1 lb (450 g) Bramley cooking apples, peeled, cored and sliced (or use 8 apples)
 4 oz (110 g) ground almonds
 2 oz (50 g) soft brown sugar (4 oz if using 8 apples)
 4 oz (110 g) butter, at room temperature
 4 oz (110 g) golden caster sugar (or brown sugar)
 2 large eggs, beaten
Round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered.


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)
In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the eggs a little at a time. When all the egg is in, carefully and lightly fold in the ground almonds. Now spread this mixture over the apples, and even out the surface with the back of a tablespoon.

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.

from http://www.deliaonline.com/recipes/cuisine/european/english/baked-apple-and-almond-pudding.html


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