Last month, all of a sudden, I took over the baton of having to host the month’s challenge when Priyaakka got busy with her personal commitments. I had already hosted before last May with some Arabian bakes by making the Umm Ali. After having said a yes, I was all of a sudden worried as to whether I would be able to host and go ahead to bake one from the list that I had suggested. Oh, the suggested theme was Baked Puddings and I chose a few eggless and healthy options, apart from the normal butter loaded and eggy ones, just like the one I tried! I halved the recipe and made some changes to suit our sweetness levels and I must say it was a good dessert to have post lunch on a lazy weekend. Off to the way I made it…
Ending up this post with a picture of the cloud formation that I noticed last evening while driving back home… I have always seen pictures but it is the first time that I am seeing something with my own eyes… the formation looked like “Allah” written in Arabic… SubhanAllah… 🙂
Baked Apple Almond Pudding
- 2 apples peeled and chopped (I used Royal Gala)
- 2 tbsp brown sugar
- 60 gm butter softened
- 4 tbsp sugar
- 1 large egg room temperature
- 60 gm almond flour
- Preheat oven to 180 degrees.
- Mix the chopped apples with brown sugar until covered. Spread them on a small glass tray.
- Beat the butter and sugar till pale and fluffy. Add in the egg and beat for a minute.
- Add in the almond flour and beat till well combined.
- Spread evenly on top of the apple layer. Bake for 30 to 45 minutes till the top level is set.
- Serve hot or cold - either way, it tastes delicious!
Baking for 45 minutes literally burned the top of the pudding though there was no after taste. I would suggest baking them for 30 minutes first and then checking if the top is set and baking further.
You can serve them with some warm cream or custard, but I felt nothing was enough - it was really good on its own!