Banana Apple Puddings With Toasted Almonds Recipes
BAKED APPLE AND ALMOND PUDDING
Since this recipe was given to me many years ago by the proprietor of the Sign of the Angel in Lacock, it has become really popular with readers, as I know from their many letters.
Categories Desserts Autumn Easy Entertaining Hot Puddings Apple recipes
Yield Serves 4-6. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Number Of Ingredients 6
Steps:
- Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish. In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the eggs a little at a time. When all the egg is in, carefully and lightly fold in the ground almonds. Now spread this mixture over the apples, and even out the surface with the back of a tablespoon. Then bake on a highish shelf in the oven for exactly 1 hour. This pudding is equally good served warm or cold - either way, it's nice with some chilled pouring cream. Once cooled, it will keep in the fridge for 3 or 4 days.
BANANA-APPLE PUDDINGS WITH TOASTED ALMONDS
Potassium may prevent high blood pressure; these puddings are packed with bananas, an excellent source, and topped with almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Bring 3/4 cup water and the sugar to a simmer in a medium saucepan over medium heat. Stir in lemon zest and juice. Add apples; return to a simmer, and cook, uncovered, about 5 minutes. Add tapioca, and cook, stirring, until fully combined and slightly thickened, about 4 minutes. Let cool completely.
- Transfer apple mixture to a food processor. Add 3 bananas, and process until smooth. Stir in yogurt. Divide among 6 bowls. Chill, if desired. Cut remaining banana into 1/4-inch pieces, and divide among puddings. Sprinkle each pudding with 2 teaspoons almonds.
Nutrition Facts : Calories 186 g, Cholesterol 1 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 7 g
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