Ingredients
700g cooking apples
1 tsp ground cinnamon
175 g brown sugar
125 g butter, softened
2 eggs, beaten
125 g self raising flour
25 g ground almonds
30 ml milk (2 tbsp)
25 g almond flake
icing sugar
Method
1 Peel, quartered and core the cooking apples, then slice them thickly into a
1.4 lt ovenproof dish. Combine the cinnamon with 50 g of the brown sugar and scatter over the apples. Cover tightly with cling film while preparing the topping.
2 Beat the butter and remaining sugar, until creamy and fluffy. Gradually beat in eggs.
3 Fold in flour, ground almonds, and milk. Spread the mixture over the apples.
4 Place the flaked almonds on top in six squares to form a chequerboared effect. Bake in the oven at 180°C fo 50-60 minutes until the apples are tender and the sponge risen and golden.
5 Sprinkle icing sugar between the flaked nut squares. Serve.
You can add sultanas / raisins to the apple mixture in the base of this pudding. Grated orange or lemon zest added to the sponge topping also adds extra flavour
