Almond and Chocolate Sponge

Chocolate and almond pudding
Serves 4
35g flaked almonds
35g dark cooking chocolate
2 medium eggs
35g soft butter
60g sugar
50g breadcrumbs
35g ground almonds
1 medium egg yolk
Seeds from half a vanilla pod
Half a teaspoon of flour
85g double cream
85ml milk
Fat and sugar for the cooking bowls


Grease 4 pudding basins and lids (100ml size) and sprinkle with sugar. Dry fry the almond flakes in a pan until golden brown. Leave to cool on a flat plate. Chop the cooking chocolate and melt in a dish over boiling water. Leave to cool for 10mins. Separate the eggs. Beat the egg yolks, butter and 15g sugar for 5mins until creamy. Stir in the liquid chocolate slowly. Beat the egg whites until stiff and add 20g sugar gradually. Mix together the breadcrumbs, ground and flaked almonds. Fold in the almond mixture, then the egg whites with the melted chocolate. Fill the pudding bowls with the chocolate mixture and seal tightly. Put the bowls into and ovenproof pan/bain-marie and place it on an oven wire tray. Fill the pan with hot water 2cm from the top. Cook in a preheated oven (electric 200c/gas mark 6) for an hour. In the meantime, mix the single egg yolk, 25g sugar, vanilla seeds and corn flour in a small bowl. Stir in the double cream and milk. Heat over a low heat, stirring constantly, then allow to cool a little. Remove the pudding covers and leave to cool for 10mins. Flip careful onto plates and serve with custard.


Other Almond recipes include:

•Almond and coconut tarts
•Almond and cranberry shortbread
•Easter Simnel cake
•Chocolate almond meringues
•Almond ice cream

Almond and jam pudding

Serves 8
50g ground almonds
4 tbsp flaked almonds
300g raspberry jam
170g butter, softened, plus extra for greasing
170g caster sugar
3 eggs
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

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.