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Nutrition Facts
Serving Size 1 (261g) Recipe makes 4 servings
Calories 639
Calories from Fat 361		(56%)
Amount Per Serving		%DV
	Total Fat 40.2g	61%
	Saturated Fat 16.5g	82%
	Monounsaturated Fat 16.1g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 166mg		55%
Sodium 205mg		8%
Potassium 440mg		12%
Total Carbohydrate 66.8g		22%
	Dietary Fiber 7.3g	29%
	Sugars 56.3g
Protein 9.9g		19%
detailed view... how is this calculated?

Apple Cranberry Pudding

Recipe #41259 | 1¼ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Sep 24, 2002

No flour in this pudding, the sponge topping is made with ground almonds, good warm or cold but best warm with lightly whipped cream and at its very best warm with vanilla ice cream!!

SERVES 4 -6 (change servings and units)

Ingredients

1 lb cooking apple
2 ounces brown sugar
1/2-1 teaspoon ground cinnamon
1 cup cranberries (when you use dried cranberries add 2 tablespoons apple or orange juice)
4 ounces soft butter or margarine
4 ounces sugar
2 large eggs, beaten
4 ounces ground almonds

Directions

1
Preheat oven to 350F.
2
Peel, quarter, core and slice the apples.
3
Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
4
Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
5
Cream the butter and sugar until light and fluffy.
6
Add the beaten eggs a little at the time and incorporating them well before adding more egg.
7
Fold in the ground almonds.
8
Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
9
Put the dish in the oven and bake for 45 to 55 minutes.

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Featured Reviews for This Recipe

From: chia

On Sep 28, 2003

this is fabulous! i used granny smith apples, craisins and orange juice. the best part of this lovely dessert was pointed out to me by my daughter who is dieting- it is high in fiber and no fat! we loved the almond topping.

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From: Evie*

On Oct 25, 2002

What a tasty pudding, made a nice change from the usual sponge type topping. I used dried cranberries and softened with orange juice as suggested. Served with French vanilla ice cream and a dollop of cream.

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From: Dawn

On Oct 25, 2002

My son hugged me and asked when I would make this again. This is a lovely recipe, I used dried cranberried and blueberries. I also used Pink Lady Apples and the combination was off set wonderfully by the ground almonds. Try this!

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From: Merlot

On Dec 11, 2002

This really hit the spot. I made it just as you instructed using dried cranberries and softened them with 2 tablespoons of apple juice as you suggested. This is a real treat!!! Thank you for sharing yet another great recipe.