Eve’s pudding is a traditional English pudding that is perfect for the holidays. I prefer it to a crisp because the almond meal makes it light, fluffy and buttery. It’s always a crowd pleaser, and I promise it will become a favorite for you, too.
Serves 4-6
INGREDIENTS
- 3 tart apples (Granny Smith is best)
- 2 tbsp water
- 1 cup fresh cranberries
- 2 tbps Agave nectar or Xylitol
- 1 cup butter
- ½ cup brown sugar
- 2 large eggs, beaten
- 1 cup almond meal
- ¾ cup all-purpose flour (if you want gluten-free, use an all-purpose gluten free mix)
- 1 tsp baking powder
- ½ tsp sea salt
- A handful of flaked toasted almonds
DIRECTIONS
- Pre heat oven to 350 F
- Grease a 11×7-inch baking dish.
- Place the apples in a saucepan with the water. Bring to the boil, then cover an simmer for 5 minutes. Stir in the Cranberries – simmer for a further 2 minutes. Stir in 2 tbsp of Agave nectar or xylitol. Pour into your baking dish and set aside.
- Cream together butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Mix the dry ingredients together in a bowl.
- Fold the dry ingredients into the creamed butter/sugar mixture.
- Spread your batter over the apples.
- Top with the toasted almonds
- Bake for about 35 minutes – until the top is lightly browned.
Serve with Greek yogurt or Crème fraiche.
