All the Autumnal vibes in this gorgeous pudding 🙂 I made this one Sunday afternoon for my family and it was demolished within 15 minutes. The apple chunks through the sponge mixture provide more moisture and a lovely rustic texture to the pudding. I think chopped walnuts work best with the apple and cinnamon flavours, but feel free to use whatever chopped nuts you like – flaked almonds or pecans will also work beautifully.
- 200g ground almonds (just under 2 cups)
- 3 medium-large apples
- 2 large eggs
- 80ml honey/maple syrup (1/3 cup)
- 50ml coconut oil (under 1/4 cup), melted
- 80ml almond milk (1/3 cup)
- 3 tablespoons of lemon juice
- 2 rounded teaspoons cinnamon
- 1 teaspoon baking powder
- 1.5 teaspoons baking soda
- 50g chopped walnuts
- Preheat your oven to 180 degrees celsius (170-175 degrees celsius if using a fan oven). Grease an 8-inch square tin.
- Peel the three apples and chop two of them into small chunks (cubes of approx. 1cm). Cut the third apple into slices – this will be used for the topping. Place the chunks and the slices in two separate bowls of water with a tablespoon of lemon juice in each to keep them fresh.
- Place the ground almonds, baking powder, baking soda and cinnamon in a bowl and mix until evenly distributed.
- Whisk the eggs in a large bowl and add in the melted coconut oil, honey, milk and the remaining lemon juice. Mix until you reach an even consistency.
- Add the dry ingredients to the wet mixture in three parts, folding gently after each time. Finally, strain the liquid from the apple chunks and add to the mixture.
- Pour into the prepared tin and sprinkle the chopped walnuts over the top.
- Arrange the apple slices (well strained) over the top, ensuring there is about 2-3cm between each apple. I like to sprinkle some brown sugar over the top at this point.
- Bake in the oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave to cool slightly before enjoying with some cream or yoghurt.