Apple and Almond Puddings (Serves 6)
To get through these ‘dog days’ of January I think we all need to eat delicious, warming desserts and these apple puddings really hit the spot! They are wonderfully light, just make sure you serve them with lashings of cream!… This recipe is from Bill Granger’s cookbook, ‘Bills Open Kitchen’ . (You can substitute the plain flour for gluten-free flour – I use ‘Dove’s’)
150g unsalted butter
150g caster sugar
3 Granny Smith apples, peeled, cored and sliced
1 teaspoon natural vanilla extract
175g unsalted butter, cubed (plus extra to grease ramekins)
175g caster sugar
100g ground almonds
100g plain flour (gluten- free if required – see note above)
2 teaspoons baking powder
1 teaspoon cinnamon
(To serve – cream)
*You will need six large 250ml ramekins, greased.
- For the apples – place a saucepan over a medium-high heat and add the butter and sugar. Stir until the butter has melted and the sugar has dissolved. Add the apple and vanilla and cook for 10-15 minutes until soft and caramelised.
- To make the batter, cream the butter and sugar together until pale and creamy. Add the eggs, one at a time, stirring well until combined. Fold in the ground almonds, flour, baking powder and cinnamon and mix until combined.
- Grease six 250ml ovenproof ramekins with butter. Arrange the caramelised apples on the bottom. Divide the batter evenly between the ramekins and smooth over with the back of a spoon. Cook in a preheated oven, 180’c fan, for 25 minutes until lightly golden.
- Run a knife around the edge of each ramekin then invert onto a serving dish. Serve with cream.