Susie Drage
Music, Art & Cookery
Cookery Book
The Cookery Book
Baked Almond, Mulberry and Cherry Pudding



Baked Almond, Mulberry and Cherry Pudding

Serves 4
Preparation: 20 mins
Cooking Time: 35 minutes

I have cooked various versions of this over the years and you can, of course, make this with any fruit you desire. This Summer we are enjoying a record glut of mulberries and I am under pressure to find ways and means of using these in addition to making purées, fruit compôtes etc. So this time, I have combined huge Bramley apples off our trees, with some wonderful black cherries and mulberries picked straight off the tree! I also made some Mulberry Ice Cream, which makes a great accompaniment to this pudding.

I have also chosen to make this using some alternative ingredients, of course, for the more conventional cook - you can simply use normal sugar and butter instead of coconut sugar and Coconut oil.

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Ingredients

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2 large Bramley Apples
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200g fresh cherries, de-stoned (you can use the handle of certain types of garlic crushers to do this!)
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400g fresh mulberries
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4-6 tablespoons maple syrup

For the topping

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1 cup of ground almonds
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2 large eggs (separate the egg yolks from the whites into two separate bowls.)
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Half a cup of Coconut or Palm Sugar (or just use ordinary sugar)
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110g / 4oz softened butter
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Icing sugar (optional)


Method

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Pre-heat the oven to about Fan 170. Gas Mark 4.
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Peel, core and slice the apples and place into a large saucepan.
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Add the de-stoned cherries and the mulberries.
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Now add the maple syrup, you might want to caution the amount of sweetening and use less to start with - taste and add more if you feel it needs it.
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Poach gently with the lid on for about 5-10 minutes, stirring frequently. Don't overcook and make sure the mulberries retain their shape, the apples need to be just softened a little.
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Remove from the heat and pour into an oven proof dish and set aside.
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Put the ground almonds into a bowl (or food processor is quicker!).
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Add the egg yolks, butter and coconut sugar and beat the mixture thoroughly.
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Whip the egg whites until stiff, then carefully fold into the almond batter. Then carefully spoon evenly over the top of the fruit.
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Place the pudding into a large roasting tray, to catch spillages from the bubbling fruit juices and to save your oven!
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Bake for about 35 minutes. To check that the topping is cooked, put a clean knife through the top and when it comes out clean, then the topping is cooked through.
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For presentation, if entertaining, you could sift some icing sugar on top (optional).
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Serve with either double cream or ice cream - or try my new Mulberry Ice Cream!