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.





Ingredients



2 large Bramley Apples



200g fresh cherries, de-stoned (you can use the handle of certain types of garlic crushers to do this!)



400g fresh mulberries



4-6 tablespoons maple syrup



For the topping



1 cup of ground almonds



2 large eggs (separate the egg yolks from the whites into two separate bowls.)



Half a cup of Coconut or Palm Sugar (or just use ordinary sugar)



110g / 4oz softened butter

Icing sugar (optional)





AND THIS IS WHAT YOU DO....



1. Pre-heat the oven to about Fan 170.   Gas Mark 4.
   
   
2. Peel, core and slice the apples and place into a large saucepan.
   
   
3. Add the de-stoned cherries and the mulberries.
   
   
4. 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.
   
   
5. 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.
   
   
6. Remove from the heat and pour into an oven proof dish and set aside.
   
   
7. Put the ground almonds into a bowl (or food processor is quicker!).
   
   
8. Add the egg yolks, butter and coconut sugar and beat the mixture thoroughly.
   
   
9. Whip the egg whites until stiff, then carefully fold into the almond batter.    Then carefully spoon evenly over the top of the fruit.
   
   
10. Place the pudding into a large roasting tray, to catch spillages from the bubbling fruit juices and to save your oven!
    
    
11. 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.
    
    
12. For presentation, if entertaining, you could sift some icing sugar on top (optional).
    
    
13. Serve with either double cream or ice cream - or try my new Mulberry Ice Cream!