Apple Bakewell Pudding
Ingredients:
450-600g Bramley apples, peeled, cored and sliced
50g light brown sugar
1/2 tsp ground cinnamon
For the frangipane:
165g butter, softened
165g light brown sugar
3 medium eggs, beaten
165g ground almonds
30g gluten free plain flour
1/2 tsp baking powder
Handful of flaked almonds
Method:
Preheat you oven to 160C fan. Lightly grease a 22cm round ovenproof dish.
Place your sliced apples, 50g of light brown sugar and the ground cinnamon into a small saucepan. Mix and then place over a low heat for around 10 minutes until just softened.
In a large mixing bowl, cream together your softened butter and sugar until light and fluffy. Gradually add in your beaten eggs and mix again until combined. Fold in your ground almonds, flour and baking powder.
Place your softened apple into your prepared overproof dish and spread out in an even layer. Then spoon your frangipane mixture on top of the apples and smooth over, scattering the flaked almonds on top to finish.
Bake in the oven for 45-50 minutes until golden and cooked through. Allow to cool slightly and then serve.
A light frangipane pastry on top of a very fruity base.