Frangipane Berry Pudding with Pistachio Crumble

SERVES
2-4 2-4
Frangipane Berry Pudding with Pistachio Crumble
Main ingredients
  • Fruit
Ingredients
Method

Ingredients

Pistachio Crumble Topping
  • 30g (1oz) cold butter
  • 30g (1oz) plain flour
  • 30g (1oz) soft brown sugar
  • 30g (1oz) shelled pistachio nuts - finely chopped
Pudding
  • 55g (2oz) softened butter
  • 55g (2oz) soft light brown sugar
  • 1 large egg
  • 30g (1oz) plain flour
  • ½ teaspoon baking powder
  • 40g (1 ½oz) ground almonds
  • ½ lemon - zest
  • 1 teaspoon vanilla extract
  • 2 tablespoons Greek yogurt
  • 150g (5oz) mixed berries (raspberries, blackberries, blueberries and strawberries are all suitable)

  • Method

  • 1
    Pre-heat the oven to 180°C / 350°F / Gas Mark 4 or for fan Oven: 160°C
  • 2
    Crumble topping - Rub the cold butter and flour together to resemble coarse breadcrumbs, stir in the sugar and the nuts. Set to one side for later.
  • 3
    Pudding
  • 4
    Beat the softened butter with the sugar and mix in the egg.
  • 5
    Sift in the flour with the baking powder, add the ground almonds, lemon zest and combine. Beat in the vanilla extract and the yogurt.
  • 6
    Place the pudding mixture into the stoneware dish and smooth over the top.
  • 7
    Make a layer of berries on top and sprinkle over the crumble topping. Bake for 35-40 minutes until golden brown and firm in the centre. Serve warm with vanilla custard, cream or ice cream.