Pudding cake

   I love pudding cakes and puddingy cakes - dense and moist and slightly squidgy, good warm with cream or custard or cold with coffee or tea. They are the sort of cakes I make most often and they tend not to linger long as everyone seems to share my taste for them.

    Here's another: Hugh Fearnley-Whittingstall's Apple and Almond Pudding Cake from River Cottage Everyday (I'm enjoying this book very much having so far tried the brownies and the sausage and root vegetable casserole - just the thing for this time of year). But back to the cake. You gently soften the dessert apples in butter, sugar and cinnamon, then make a sponge mixture enriched with ground almonds.

 

   Arranging the apples on top of the sponge, drizzle over them all the buttery pan juices and bake for around 45 minutes (it took only 30 low down in the Aga's baking oven, but mine is pretty fast).

 

Serve in thick slices!

Comments

[Jennifer]

That looks fantastic, I think those are my favourite kinds of deserts as well.

[Boo]

I love to bake, and this looks marvelous! I must try this! Thanks for sharing, and thanks for your fab photos. :)

[Harriet]

Oh goodness this looks so good. These are by far my favorite kinds of cakes too.

[Lindsay]

I wonder if an almond free version could be developed - say by early November?

[Choclette]

Always on the look out for different things to do with apples at this time of year and this looks like a good one.

[Anne@andamento]

Mmmm, that looks and sounds delicious.

I've added River Cottage Every Day to my Amazon wish list, think I'll let Santa know...

[Alice Corbini]

Here's an apple Brown Betty recipe from nearly a century ago:

http://sites.google.com/site/readandcook/Home/brown-betty

[Cornflower]

Thankyou!