All hallows eves pudding

Gino D'Acampo prepares six delightful little desserts with of rosemary flavoured apple with frangipane style topping
By Gino D'Acampo
All hallows eves pudding
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 30 minutes
  • Effort: easy



  • 1.4 kg cooking apples, peeled and de-seeded
  • 120 g brown sugar
  • 3 eggs, fresh
  • 200 g caster sugar
  • 1 tbsp rosemary, finely chopped
  • 200 g salted butter, softened
  • 220 g ground almonds

To decorate

  • 2 tbsp icing sugar, for dusting
  • 3 sprigs rosemary


1. Put the apple and brown sugar in a saucepan and cook over a low heat until soft. 2. In a large bowl, beat the eggs with the caster sugar and rosemary. Mix in the softened butter and ground almonds until you create a smooth paste. 3. Set the oven to 160C/gas 5. Fill six ramekins half way up with the softened apple and then spread the rosemary mixture over the top of each one. Bake for about 40-50 minutes until golden brown.4. Once ready, dust with the icing sugar and decorate with fresh rosemary sprigs.

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