Apple Almond Pudding | BeyondCeliac.org
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Apple Almond Pudding

From Chef Oonagh Williams of Royal Temptations Catering

Makes 4-8 portions, depending on appetite.

Ingredients:

Base

  • 3 large Granny Smith apples (about 1 lb total weight), peeled, cored, quartered and thinly sliced.
  • 1/3 cup light brown sugar
  • 1 tsp cinnamon
  • ½ cup water
  • 2 tsp cornstarch
  • pinch of salt

Topping

  • 1/2 stick of soft butter (2 oz) or dairy-free alternative
  • 1/2 cup ordinary sugar
  • 2 large eggs
  • 3/4 cup + 2 tbsp ground almonds (make your own by grinding skinless almonds in a food processor to the consistency of fine breadcrumbs)
  • 1/2 tsp baking powder
  • 2 tsp almond extract
  • ¼ - ½ cup sliced almonds – optional, but it adds a nice contrasting crunch to the dessert
  • Powdered sugar or sour cream mixed with honey to taste (for garnish)

Directions:

1. Place the apples in an 8” x 8” brownie pan, with the brown sugar, cinnamon, salt and water.  Microwave for about 4 minutes until the mix is hot and the apples are softening.

2. Stir in cornstarch.

3. Place all of the topping ingredients in a mixing bowl and beat with an electric mixer for 2 minutes until well blended. Don’t beat for more than 2 minutes, as it toughens the mix.

4. Gently spread filling on top of apples to cover completely. 

5. Sprinkle sliced almonds on top and bake in 350 degree oven for about 30-40 minutes until golden brown throughout.

6. Remove from oven, sprinkle with powdered sugar and serve warm or cold with sour cream.

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