This Delia Smith Apple and Almond Pudding is a comforting British dessert with a soft, lightly spiced sponge and a moist, fruit-filled centre. The apples turn tender as they bake, while the ground almonds add richness and a gentle nutty flavour. It is a simple, unfussy pudding that feels homely rather than showy, ideal for relaxed family meals. From start to finish, it takes around 1 hour and 15 minutes and is suitable for confident beginners.
Ingredients
For the pudding batter
- 110g unsalted butter, softened
- 110g caster sugar
- 2 large eggs
- 75g self-raising flour
- 50g ground almonds
- 1 tsp baking powder
- ½ tsp ground cinnamon
- 2 tbsp milk
For the apples
- 3 medium cooking apples, such as Bramley
- 1 tbsp lemon juice
- 1½ tbsp demerara sugar
To finish
- Flaked almonds, for sprinkling
- Icing sugar, for dusting
How to Make Delia Smith Apple And Almond Pudding
Prepare the oven and dish
Preheat the oven to 180°C, or 160°C fan. Generously butter a 1.2 litre ovenproof dish and set it aside.
Prepare the apples
Peel, core, and slice the apples into even wedges. Toss them gently with the lemon juice and demerara sugar, then arrange them evenly over the base of the prepared dish.
Make the sponge batter
In a mixing bowl, cream the butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of the flour if the mixture looks like it might curdle. Fold in the remaining flour, ground almonds, baking powder, and cinnamon, then stir in the milk to create a soft dropping consistency.
Assemble the pudding
Spoon the sponge mixture carefully over the apples and level the surface. Sprinkle a handful of flaked almonds over the top for a gentle crunch once baked.
Bake
Bake in the centre of the oven for 40 to 45 minutes, until the pudding is golden, well risen, and a skewer inserted into the sponge comes out clean.
Cool and serve
Allow the pudding to rest for 5 minutes before serving. Dust lightly with icing sugar just before bringing it to the table.
Tips for the Best Apple and Almond Pudding
Why is my pudding dense?
This usually means the batter was overmixed. Once the flour is added, fold gently and stop as soon as everything is combined.
Can I use eating apples instead of cooking apples?
You can, but the result will be sweeter and slightly firmer. If using eating apples, reduce the sugar on the fruit and choose a sharp variety like Braeburn.
How do I know when it is fully baked?
The sponge should feel springy in the centre and pull slightly away from the edges of the dish. A skewer should come out clean from the sponge layer.
How can I add more flavour?
A splash of almond extract in the batter or a pinch of nutmeg with the cinnamon works beautifully without overpowering the apples.
Serving Suggestions
- Serve warm with custard for a traditional finish
- Add pouring cream for a lighter option
- Try vanilla ice cream for contrast with the warm sponge
Storage
Room temperature
Cover the dish and keep at room temperature for up to 24 hours if your kitchen is cool.
Refrigerator
Store leftovers in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Freezing
The baked pudding can be frozen for up to 2 months. Defrost overnight in the fridge and reheat thoroughly before serving.
Nutrition Information
- Calories: 380 kcal
- Carbohydrates: 38 g
- Protein: 7 g
- Fat: 22 g
- Saturated fat: 10 g
- Sodium: 160 mg
Nutrition values are estimates and will vary depending on ingredients used.
FAQs
Can I make this pudding ahead of time?
Yes, you can bake it earlier in the day and reheat gently before serving. It actually improves slightly as the flavours settle.
Is this pudding suitable for gluten-free diets?
You can replace the self-raising flour with a gluten-free self-raising blend. The ground almonds already help keep the sponge moist.
Can I reduce the sugar?
You can reduce the caster sugar slightly, but do not remove it entirely as it contributes to the texture as well as sweetness.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
