Apple almond pudding

The cosiest of puddings – a layer of tart cooked apple topped with a sweet, dense almond sponge.

• 3 bramley apples
• 40g soft light brown sugar
• 1 eating apple
• ½ tsp ground cinnamon
• 110g unsalted butter, softened
• 110g caster sugar
• 2 eggs, beaten
• 110g ground almonds

1. Pre-heat oven to 160C fan (180C)
2. Peel and core the apples. Slice the bramleys into half moons and finely dice the eating apples
3. Place the bramley slices in a saucepan with the brown sugar and 2 tbsp cold water. Simmer gently until softened but not collapsed, stirring occasionally
4. Tip the cooked apples into a deep ceramic baking dish and gently stir in the diced apple and cinnamon
5. In a bowl, cream together the butter and caster sugar until pale and fluffy
6. Beat in the eggs a little at a time to avoid the mixture splitting
7. When the mixture is light, airy and creamy, gently fold in the ground almonds
8. Carefully spread this mixture over the apples and smooth the surface out
9. Bake for an hour until the top is deeply golden and set.
10. Serve warm with some vanilla ice cream