DELIA SMITH'S BAKED APPLE AND ALMOND PUDDING

• INGREDIENTS
•  
• 1 lb cooking apples, peeled and sliced
• 2 oz soft brown sugar
• 4 oz ground almonds
• 4 oz butter at room temperature
• 4 oz castor sugar
• 2 large eggs, beaten

METHOD

 Pre-heat the oven to gas mark 4, 350°F (180°C).

 You will need a round, ovenproof baking dish with a diameter of 8 inches (20 cm), 1¾ inches (4.5 cm) deep, buttered.

Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish.

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.

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.