Baked Apple and Almond Pudding

Place the apples in a saucepan with the brown sugar and approximately 2 tablespoons of water, simmer gently until soft, and then arrange them in the bottom of the prepared baking dish.

In a mixing bowl, cream the butter and caster sugar until pale and fluffy and then beat in the eggs a little at a time. When all the egg is in, carefully and lightly fold in the ground almonds. Now spread this mixture over the apples, and even out the surface with the back of a tablespoon.  Then bake on a highish shelf in the oven for exactly 1 hour. 

This pudding is equally good served warm or cold – either way, it's nice with some chilled pouring cream.  Once cooled, it will keep in the fridge for 3 or 4 days.