Delia Smith Apple And Almond Pudding​ Recipe

This comforting Delia Smith Apple And Almond Pudding is made with sliced cooking apples, golden caster sugar, ground almonds, butter, and a hint of orange zest. This recipe creates a wonderfully moist and fragrant dessert with a tender sponge cake topping over a layer of soft, sweet apples. Perfect as a cozy autumn or winter dessert, this pudding is ideal for serving a family of six to eight.

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Delia Smith Apple And Almond Pudding Ingredients

For the Apples and Base:

• 1 lb (450 g) cooking apples, peeled, cored and sliced
• 2 oz (50 g) golden caster sugar
• A few gratings of fresh nutmeg
• A small knob of butter (for greasing the dish)
• A piece of baking parchment (buttered, for lining the base)

For the Cake Mixture:

• 6 oz (175 g) self-raising flour, sifted
• 1 level teaspoon baking powder
• 6 oz (175 g) softened butter, at room temperature
• 6 oz (175 g) golden caster sugar
• 3 large eggs, beaten
• 4 oz (110 g) ground almonds
• Grated zest of 1 medium orange

How To Make Delia Smith Apple And Almond Pudding

1. Prepare the oven and dish: First, preheat your oven to 350°F (180°C) or gas mark 4. Generously butter a shallow, 9-inch (23 cm) ovenproof dish and line the bottom with a circle of buttered baking parchment.
2. Arrange the apple base: Peel, core, and slice the apples. Arrange the slices evenly in the bottom of your prepared dish. Sprinkle them with 2 oz (50 g) of golden caster sugar and a few gratings of fresh nutmeg.
3. Combine the cake ingredients: In a large mixing bowl, sift the self-raising flour and baking powder. Add the softened butter, 6 oz (175 g) of golden caster sugar, the beaten eggs, ground almonds, and orange zest.
4. Mix the batter: Using an electric hand whisk, beat all the cake ingredients together until the mixture is smooth, creamy, and fully combined.
5. Assemble the pudding: Spoon the cake batter over the apple layer. Use the back of a tablespoon to gently spread it out evenly, covering the apples completely.
6. Bake the pudding: Place the dish on a higher shelf in the preheated oven and bake for exactly 1 hour. The cake is ready when it is golden brown and a gentle press in the center feels springy.
7. Serve warm: Once cooked, carefully turn the pudding out onto a warmed serving plate. Serve immediately, cut into generous slices.

Recipe Tips

• Use the Right Apples: Cooking apples, like Bramley apples, are essential for this recipe. They break down into a soft, fluffy purée beneath the sponge, which is a perfect contrast to the cake. Eating apples will hold their shape and won’t give the same texture.
• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This is crucial for creating a smooth, emulsified batter that will result in a light and tender cake texture.
• Don’t Skip the Parchment: The buttered baking parchment on the base is key to success. It prevents the sugary apple layer from sticking to the dish, making it much easier to turn the pudding out cleanly for serving.
• Check for Doneness: The “springy” test is the most reliable way to know your pudding is cooked. When you gently press the center of the cake, it should bounce back. If it leaves an indent, it needs a few more minutes in the oven.

What To Serve Apple And Almond Pudding

This warm and comforting Apple and Almond Pudding is absolutely delicious on its own, but it becomes truly special when served with a creamy accompaniment. A drizzle of chilled heavy cream or a scoop of classic vanilla ice cream melting over the warm cake is a perfect pairing. For a traditional British touch, serve it with warm, thick custard (crème anglaise). A simple dollop of crème fraîche also works well to cut through the sweetness.

How To Store Apple And Almond Pudding Leftovers

• Refrigerate: Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat individual slices in the microwave for 20-30 seconds until warm.
• Freeze: This pudding freezes very well. Once completely cool, wrap individual slices tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature or reheat gently from frozen in the oven or microwave.

Delia Smith Apple And Almond Pudding Nutrition Facts

• Calories: 485 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 135mg
• Sodium: 290mg
• Total Carbohydrate: 52g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 8g

Frequently Asked Questions

• Can I use eating apples instead of cooking apples? You can, but the texture will be different. Cooking apples like Bramleys have a higher acidity and lower moisture content, so they break down into a soft, sauce-like layer. Eating apples will remain firmer and more distinct after baking.
• What if I don’t have an electric whisk? You can mix the cake batter by hand. Use a wooden spoon and a lot of energy! First, cream the butter and sugar together until light and fluffy, then gradually beat in the eggs one at a time before folding in the flour, almonds, and zest.
• Can I make this pudding gluten-free? Yes. You can substitute the self-raising flour with a good-quality gluten-free self-raising flour blend. Also, ensure your baking powder is certified gluten-free. The texture might be slightly different but will still be delicious.
• Is the orange zest necessary? The orange zest adds a lovely, fragrant citrus note that complements the apple and almond beautifully. If you don’t have an orange, you could use the zest of one lemon instead or simply omit it. A pinch of cinnamon in the cake batter would also be a nice alternative.