Sticky Almond Pudding

How to make a Sticky Almond Pudding.

This recipe makes a mouthwatering dessert, served with homemade ice-cream, or whipped cream. It is also ideal for afternoon tea, or morning coffee.

Ingredients for 6 servings:

50g/ 2oz of Plain Flour, or multipurpose flour.

225g/ 8oz of Unsalted Butter. Plus extra to grease.

225g/ 8oz of White Sugar (castor sugar).

4 Medium Eggs Beaten.

175g/ 6oz Ground Almonds.

1/2 Teaspoon of Almond Extract.

350g/ 12oz White Marzipan.

Icing Sugar to dust.


Preheat the oven to 180c/ 350f/ Gas 4.

  • Grease a 21-23cm/ 8-9 inch cake tin, a spring-release one is perfect.
  • Put the butter and sugar into a large bowl, and cream together.
  • Gradually beat the eggs into the mixture.
  • Add the almond extract and stir.
  • Slowly stir in the flour.
  • Then gently fold in the ground almonds.
  • Next roll out the marzipan, slightly larger than the cake tin.
  • Now using the cake tin as a template, cut the marzipan into a circle.
  • Spoon half of the cake mixture into the cake tin, and smooth the top with a knife.
  • Now top the cake mixture with the marzipan circle.
  • Then cover the marzipan circle with the remaining cake mixture.
  • Place the cake into the oven on a middle shelf.
  • Cook for 60-70 minutes, until the cake is firm to touch.
  • Check the cake is cooked by inserting a skewer, if it comes out clean the cake is cooked.
  • Remove the cake and leave to cool for 5 minutes in the cake tin.
  • After 5 minutes remove and place on a plate to cool fully.

Note: this cake must be prepare the day before serving. This gives time for the cake to settle and become sticky.

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