Almond & orange pudding
A recipe for any kind of soft-fleshed midsummer fruit
A golden almond and orange pudding sitting upon the softest midsummer fruit. Despite being a summer-inspired recipe, I still like to add cinnamon to gently spice an otherwise fruity and tart dessert. Serve with something creamy - custard, vanilla-speckled ice cream, runny cream or even greek yoghurt will do.
For the pudding batter:
1 1/2 cups almond meal
3/4 cup brown or coconut sugar
1 tsp ground cinnamon
A pinch of sea salt
1 tsp baking soda
3 free range eggs
1/4 cup melted butter
1 tsp pure vanilla extract
Zest of one orange or lemon
For the fruit:
2 cups soft-fleshed fruit of your choice (I used sliced peaches)
3 tbsp jam, apricot for apricots etc
Juice of half an orange or lemon
Method:
Preheat the oven to 170 °C, and grease a pudding dish with butter.
Combine all batter ingredients in a bowl and mix using a wooden spoon until well combined.
Toss together the fruit, jam and orange or lemon juice, then pile into your greased pudding dish and spread out evenly. Top with the cake batter, and again, spread out evenly.
Bake for 35-40 minutes, or until cooked through.
Serve warm with a dusting of icing sugar and your choice of creamy accompaniment. You can gently re-heat leftovers the next day if you need to, too. Serves 4-6.
PS: I have moved the date forward for Midsummer Magic - a cookery workshop in my new home in Raglan. I may have gotten a wee bit excited booking it in for only a few weeks after we moved in. We still don’t have a dining table! The new date is Friday 23rd February. I’m sure I’ll have a dining table by then. Perhaps a Valentines day gift to yourself or a loved one? I often have friends book in together!
Only a few spaces left. I’d love to have you join me. Book here! xo
