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Frangipane Pudding with Autumn Fruits

 


Frangipane Pudding with Autumn Fruits

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 6
 Tips ~

Ingredients

Butter for greasing

225g / 8oz blackberries

6 ripe plums, stoned and thinly sliced

2 dessert apples, peeled, cored and cut into small chunks

1 tablespoon caster sugar

Frangipane:

175g / 6oz butter, softened

175g / 6oz caster sugar

3 eggs, beaten

175g / 6oz ground almonds

25g /1oz plain flour

1 teaspoon almond extract

 

Method

  • Preheat the oven to 180C, 350F, Gas 4. Butter a 2 ¾ pint ovenproof dish.
  • Arrange the fruits evenly over the base of the buttered dish, then sprinkle over the sugar.
  • To make the frangipane, measure the butter and sugar into a food processor and whiz until creamy.
  • Add the eggs and whizz again (do not worry if it looks a little curdled at this stage).
  • Add the ground almonds, flour and almond extract and whizz again until all the ingredients are combined.
  • Spoon over the top of the fruits (don't worry about being too neat).
  • Transfer to the oven and bake for about 35 minutes until firm to the touch and golden brown.
  • Serve warm with custard, cream or crème fraiche.