08/09/2026
Comfort in a bake! Not only Gluten Free but Flour Free too!
A variation of my Apple Pudding, the combination of apples and raspberries, a little jam and homegrown apples are divine.
I’ve used my Nicholas Mosse oval ovenproof dish which means it’s straight to the table.
You need:
A greased 20cm ovenproof dish or tin. Preheat oven to 180C
3-4 Bramley Apples, peeled, cored & diced
4 tbsp Brown Sugar
60g Frozen Raspberries
A little raspberry jam
110g Butter
85g Caster Sugar
2 Eggs, Large
110g Ground Almonds
Toasted Almonds for topping
Add the apples into the prepared dish, then the brown sugar and stir through. Then add the frozen raspberries on top of the apples. Put 1/2 tsp dollops of raspberry jam dotted around. Set aside.
In a bowl, beat the butter and sugar till light and fluffy. Next break in the eggs, one at a time, beating between each addition.
Fold in the ground almonds and spoon this batter over the fruit. Smooth with the back of a spoon abd top with toasted, slivered almonds if using.
Bake for 55 - 60 mins. If the top is getting too brown, add a piece of foil over the top for the last 15/20 mins.
Remove from the oven and let cool for approx 10 mins before serving.
Now THE most important question is…… ice cream or custard?? 😉
