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Cook apples, pears and blackberries with orange bloom and almond scraps formula

This pudding can be made ahead of time and warmed in the stove. 

Planning time: 30 minutes | Cooking time: 50 minutes, in addition to cooling time 


For the filling 

3 eating apples 

3 pears, marginally under-ready 

2 tbsp granulated sugar 

3 tbsp delicate light-darker sugar 

Finely ground pizzazz and juice of 1 lemon 

1 tbsp orange-bloom water 

35g margarine, liquefied 

60g marzipan, broken into little lumps 

150g crisp or solidified blackberries 

For the morsels 

50g plain flour 

30g ground almonds 

65g virus spread, cut into 3D shapes 

2 tbsp delicate light-dark colored sugar 

5g chipped almonds 

Icing sugar, for cleaning (discretionary) 


Preheat the stove to 200C/190C fan*/Gas 6. 

Split and center every apple and pear – you can strip them too in the event that you need to. Lay the natural product confronting cut-side up in a gratin dish. 

Sprinkle with the granulated sugar, a large portion of the dark colored sugar, the pizzazz and juice, the blossom water and the spread. Turn it done with your hands. 

Take 30g of the marzipan pieces and put them in among the natural product. Heat for 20 minutes. 

To make the scraps, put the flour, ground almonds and spread into a bowl and rub them together with your fingertips. Include the sugar and focus on it as well. You need to wind up with a blend that resembles little stones and rock. 

Remove the organic product from the stove and hurl the blackberries on top. Sprinkle on the staying darker sugar. 

Sprinkle the almond morsels over the top, at that point put the remainder of the marzipan on top as well, leaving patches of the organic product revealed. Dissipate on the chipped almonds and heat for 30 minutes. 

Leave to cool a piece (I like it at room temperature, however you may lean toward it warm) and dust a bit of icing sugar over the top in the event that you like. 

Present with whipped cream or crème fraîche.