Apple pudding with sponge topping
Ingredients
2 large Bramley cooking apples
110g ground almonds
110g butter + 1 tbsp
110g golden caster sugar
50g muscovado sugar
2 eggs
1tsp vanilla paste (optional)
Juice of half a lemon
Directions
- Peel and core the apples. Cut into bite-size chunks and coat with lemon juice.
- Melt 1 tbsp of butter in a pan, add in the muscovado sugar and stir for a couple of minutes on low heat until the sugar has dissolved. Add in the apples and coat them in the sugar mixture. Take off the heat and put in a flat ovenproof dish.
- Make the sponge by creaming the butter with the caster sugar, then adding the eggs, at little at a time, and vanilla paste (if using). Finally, fold in the ground almonds and spread the mixture on top of the apples.
- Bake at 160°C for 50 minutes. Serve with vanilla ice cream, custard or pouring cream.