Classic Apple & Almond Pudding | A Trusted Recipe

There is something profoundly comforting about a proper, old-fashioned baked pudding. In a world of fleeting food trends, the steadfast presence of a warm, fruit-filled sponge on the table is a welcome anchor, particularly as the evenings draw in. It speaks of tradition, of Sunday lunches, and of the simple, unadulterated pleasure of good home cooking.

The partnership of apple and almond is, of course, a classic for a reason. Here, we use tart Bramley apples, which cook down to a beautifully fluffy, sharp purée that provides the perfect foil for the rich, moist almond sponge above it. The sponge itself is almost like a frangipane, dense with ground almonds yet lightened by carefully creamed butter and sugar. It is a dessert of wonderful contrasts in both flavour and texture.

Do not be daunted by the steps; this is a very straightforward assembly. The key, as with so much of cooking, is to use the right ingredients and follow the method with a little care. If you do, you will be rewarded with a truly splendid pudding that will have everyone asking for the recipe.

Why You'll Love This Recipe

Using Bramley apples is crucial. Their high acid content and lower water content mean they break down into a soft, fluffy purée that is sharp and flavourful, not watery or overly sweet.
The combination of self-raising flour and ground almonds creates a perfect texture. The almonds provide moisture, density, and flavour, while the flour gives the sponge its structure and lift.
Creaming the butter and sugar properly is the most important step for the sponge. This process incorporates air, which is essential for a light-textured result, preventing the dense almonds from weighing it down.

Ingredients

For the apple base:
900g (2 lb) Bramley cooking apples
Juice of ½ a lemon
25g (1 oz) unsalted butter
25g (1 oz) caster sugar
For the almond sponge:
175g (6 oz) unsalted butter, at room temperature, plus extra for greasing
175g (6 oz) caster sugar
3 large free-range eggs, at room temperature
110g (4 oz) self-raising flour
110g (4 oz) ground almonds
½ tsp almond extract
25g (1 oz) flaked almonds, to decorate

Equipment Needed

1.2 litre (2 pint) shallow ovenproof dish · Medium saucepan with a lid · Electric hand whisk or stand mixer · Large mixing bowl · Sieve · Spatula

Step-by-Step Instructions

First, pre-heat your oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease a 1.2 litre (2 pint) shallow ovenproof dish.
Now, prepare the apples. Peel, core, and slice them into thickish chunks. As you work, place them in a bowl of cold water with the lemon juice to prevent them from browning.
Drain the apples and place them in a medium saucepan with the butter and caster sugar. Cook over a medium heat, with a lid on, for about 10-15 minutes, stirring occasionally, until the apples are just tender but still holding their shape. You do not want a complete purée at this stage. Spoon the cooked apples evenly into the base of your prepared dish.
Next, make the sponge. In a large bowl, using an electric hand whisk or a stand mixer, cream the softened butter and caster sugar together for at least 5 minutes, until the mixture is very pale, light and fluffy. This step is vital for the texture of the sponge.
Lightly beat the eggs in a separate bowl. Add them to the creamed mixture a tablespoon at a time, beating well after each addition. It helps to add a spoonful of the sieved flour with the last bit of egg to prevent the mixture from curdling.
Sift the flour over the bowl, then add the ground almonds and the almond extract. Using a large metal spoon or spatula, gently fold everything together until just combined. Be careful not to overmix, as this will knock out the air you incorporated.
Spoon the almond sponge mixture evenly over the apples in the dish, spreading it right to the edges to seal the fruit in.
Sprinkle the top with the flaked almonds.
Bake on the middle shelf of the pre-heated oven for 45-50 minutes, or until the sponge is golden brown, well-risen, and a skewer inserted into the centre comes out clean.
Allow the pudding to rest for 5-10 minutes before serving. It is best served warm.

Classic Apple and Almond Pudding close-up

Delia's Notes from the Kitchen

The single most important secret to a light sponge is ensuring your butter and eggs are at room temperature before you begin. If your butter is too hard, it simply won't cream properly. I take mine out of the fridge a good hour before I plan to start. Similarly, cold eggs will cause the mixture to curdle. If you've forgotten, you can place them in a bowl of warm (not hot) water for ten minutes.

Substitutions

Bramley Apples: If unavailable, use Granny Smith apples, but you may need to add a little less sugar.
Caster Sugar: Golden caster sugar can be used for a slightly richer, more caramel flavour.
Self-raising Flour: For a gluten-free version, use a good-quality gluten-free self-raising flour blend and ensure your baking powder (if using plain) is certified gluten-free.

Serving Suggestions

This pudding is simply crying out for a jug of proper homemade custard, the vanilla-flecked kind. Alternatively, a good-quality vanilla bean ice cream provides a lovely hot-and-cold contrast, or for sheer indulgence, a generous dollop of Cornish clotted cream. For more reliable classics, you might also enjoy our My Foolproof Melting Chocolate Puddings and My Ultimate Sticky Toffee Pudding.

How to Store & Reheat

The pudding is at its absolute best served warm from the oven. However, leftovers will keep, covered, in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds until warmed through. You can also reheat the entire dish, covered with foil, in a moderate oven (150°C) for about 15-20 minutes.

Frequently Asked Questions

Can I use different apples instead of Bramleys?

You can, but the result will be different. Bramley apples are cooking apples, meaning they break down into a soft, fluffy texture when cooked. Eating apples, like Cox's or Gala, tend to hold their shape and are sweeter, so you would need to adjust the cooking time and reduce the sugar.

My sponge mixture curdled. What did I do wrong?

This almost always happens for one of two reasons: either your butter and eggs were not at room temperature, or you added the egg too quickly. Cold eggs hitting the warmer butter fat will cause it to separate. Always use room temperature ingredients and add the egg very gradually.

Can I prepare this pudding in advance?

Yes, you can assemble the entire pudding up to the point of baking. Cover it with cling film and keep it in the refrigerator for up to 4 hours. You may need to add an extra 5-10 minutes to the baking time if cooking from chilled.

Why did my sponge turn out heavy?

There are two likely culprits. First, you may not have creamed the butter and sugar for long enough to incorporate sufficient air. Second, you might have over-mixed when folding in the flour and almonds, which knocks the air out. Fold gently, and only until the ingredients are just combined.

Is it possible to make this nut-free?

Unfortunately, the ground almonds are fundamental to the texture and flavour of this particular pudding. I would recommend seeking a different recipe, such as a classic Eve's Pudding, which has a similar concept but uses a standard Victoria sponge topping without nuts.

Classic Apple and Almond Pudding