50g ground almonds
4 tbsp flaked almonds
300g raspberry jam
170g butter, softened, plus extra for greasing
170g caster sugar
150g self-raising flour
1 tsp baking powder
Preheat the oven to 180°C/gas mark 4. In a large bowl, cream together 150g of the butter and 150g of the sugar until light and creamy. Beat in the eggs, one at a time, until completely combined, then sift in the flour, stirring until combined.
Fold in the ground almonds and baking powder. Grease a large ovenproof dish with butter and spoon in the jam, levelling it out. Scoop the batter on top and smooth out to cover.
Melt the remaining butter in a dish for 15 secs in the microwave, then mix in the remaining sugar. Add the flaked almonds and stir thoroughly, then sprinkle over the pudding. Bake in the pre-heated oven for 35-40 mins until golden. Serve with custard.
Other sponge pudding recipes in our Jan/Feb 2016 issue:
• Black treacle pudding
• Hazelnut crust fruit sponge
• Hot toddy puddings
• Salted caramel puddings
• Spiced rum and pineapple pudding
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