Delia Smith Apple And Almond Pudding​ Recipe

Delia Smith’s apple and almond pudding is baked upside down, which is why it works so differently from her Eve’s pudding. Bramley apples go in the bottom of the dish, a sponge made with 110g (4 oz) ground almonds and orange zest goes on top, and after an hour at 180°C (350°F) you flip the whole thing onto a plate so the soft apples end up on top, serving 8.

I made Eve’s pudding for years before I tried this one, and the difference surprised me. The ground almonds make the sponge denser and moister, and the orange zest gives it a warmth that a plain apple sponge pudding does not have. Delia designed this as the richer, more grown-up version of a baked apple pudding.

Try More Pudding Recipes:

• All Pudding Recipes
• Sticky Toffee Pudding
• Eve’s Pudding
• Bread and Butter Pudding

Why Ground Almonds Instead of Plain Flour?

This recipe uses 110g of ground almonds alongside 175g of self-raising flour. The almonds keep the sponge moist for much longer than a plain flour sponge would, which matters because this pudding bakes for a full hour.

Without the almonds, the sponge dries out over that time. I know because I made a version with all flour once and had to drown it in custard to make it edible. The almonds also give the crumb a slightly gritty, frangipane-like texture that pairs well with the soft apple underneath.

Apple and Almond Pudding Ingredients

The Apple Base:

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

The Almond Sponge:

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

How To Make Delia Smith Apple and Almond Pudding

1. Heat the oven: Set to 180°C (160°C Fan / Gas Mark 4 / 350°F). Butter a shallow 23cm (9 in) ovenproof dish and line the base with a circle of buttered baking parchment.
2. Layer the apples: Spread the sliced Bramleys across the bottom of the dish. Scatter the 50g of golden caster sugar and a few gratings of nutmeg over the top.
3. Mix the sponge: Put the flour, baking powder, softened butter, 175g of caster sugar, beaten eggs, ground almonds, and orange zest into a large bowl. Beat with an electric hand mixer until smooth and creamy.
4. Cover the apples: Spoon the sponge mix over the fruit and spread it to the edges with the back of a spoon so the apples are sealed underneath.
5. Bake: Put the dish on a high shelf and bake for exactly 1 hour. The sponge is done when it is golden brown and springs back when you press the middle gently.
6. Turn out and serve: Run a knife around the edge. Place a warm serving plate over the dish, flip it over, and lift the dish off. Peel away the parchment. Serve straight away with custard or cold cream.

Why Does It Bake for a Full Hour?

The ground almonds make the batter heavier than a plain sponge, so it needs longer in the oven to cook through to the middle. If you take it out at 40 minutes like you would with Eve’s pudding, the centre will still be raw.

The long bake also gives the Bramleys enough time to break down completely into a soft, almost sauce-like layer. That is the difference between this and a crumble, where the apples keep some shape. Here they melt.

Keeping It for Later

This pudding keeps in the fridge for up to 3 days. Warm up slices in the microwave for 20 to 30 seconds, or put the whole dish in the oven at 160°C (320°F) for 15 minutes.

It freezes well too, which not all sponge puddings do. Wrap slices tightly in cling film (plastic wrap) and freeze for up to 3 months. The rice pudding is one that does not freeze at all, so if you are planning ahead, this is the better choice.

FAQs

More Recipes To Try:

• Rice Pudding
• Summer Fruit Pudding
• Chocolate Bread and Butter Pudding

Nutrition Facts

• Calories: 485 kcal
• Fat: 28g
• Carbohydrates: 52g
• Protein: 8g
• Dietary Fibre: 3g

Nutrition information is estimated per serving (serves 8).