In winter nothing hits the spot like a warm pudding to round off a satisfying meal, the recipe is one I have been making for many years originally based on Gino D'ACampo's pots that I discovered was gluten free when I was entertaining a friend who is a celiac.
These are delicious served hot or cold and are easy to make, the recipe is a great way to use up apples left in the fruit bowl that are passed there best. I used a mixture of granny smiths and braeburn apples but other fruits would work as well. The pots are the perfect combination of fruit and moist golden sponge with a faint almond flavour, topped off with a few flaked almonds, serve with custard, creme fraiche, yogurt or cream.
What you need
- 6 dessert apples (I used Granny Smiths), peeled, cored and chopped into small pieces
- 50g soft brown sugar
- 2 eggs - free range
- 100g caster sugar
- 100g softened butter
- 100g ground almonds
- Few sliced almonds for sprinkling on top
- Lemon juice
- Apple pie spices (cinnamon, cloves, nutmeg)
What you do
- Preheat oven to 160c
- To make the filling cook the chopped apples, the soft brown sugar, lemon juice and spices in a pan until slightly softened, add a splash of water if you like.
- Place the cooked apple filling divided equally in four ramekins
- Whisk the caster sugar and butter until light and fluffy ( I used my mixer)
- Add the eggs and ground almonds and whisk until you have smooth fluffy mixture
- Top the ramekins with the almond toppings and sprinkle with a few flaked almonds
- Bake in the pre heated oven for 45 mins or so until golden and well risen
- Serve hot or cold.
I am linking up this post to "Recipe Clippings" created and hosted by Farmersgirl Kitchen, as I have said this a recipe I have used time and time again and proudly features in my scrapbook.
And also to Credit Crunch Munch created by Fuss Free Flavours and Fab Food 4 all, hosted this month by Elizabeth's Kitchen, as I used some rather sad apples form the fruit bowl to create a great dessert dish.