A fantastic fruity pudding with a soft cobbler and almond topping.
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Preheat the oven to 180°C, gas mark 4. Place the apples, sugar and vanilla extract in a large pan. Mix with 2 tbsp water and heat until the apples are very soft.
Using a hand-held mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the flour and ground almonds.
Put the apples into a 1.5-litre ovenproof baking dish, scatter over the blueberries, then spoon the almond batter on top of the fruit (it will spread and even out during cooking). Bake for 40 minutes, or until risen and golden brown. Scatter over the flaked almonds for the last 10 minutes of cooking. Serve with warmed custard.
Typical values per serving when made using specific products in recipe
Energy | 2,719kJ/ 651kcals |
|---|---|
Fat | 36.5g |
Saturated Fat | 16.5g |
Carbohydrates | 69.2g |
Sugars | 54.6g |
Fibre | 4g |
Protein | 11.3g |
Salt | 0.2g |
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