Apple Cranberry Pudding - cooking recipe

Ingredients

1 lb cooking apple
2 ounces brown sugar
1/2 - 1 teaspoon ground cinnamon
1 cup cranberries (when you use dried cranberries add 2 tablespoons apple or orange juice)
4 ounces soft butter or 4 ounces margarine
4 ounces sugar
2 large eggs, beaten
4 ounces ground almonds

Preparation

Preheat oven to 350F.
Peel, quarter, core and slice the apples.
Put them in a saucepan with the brown sugar, cinnamon and cranberries bring to the boil and simmer for 1 to 2 minutes.
Pour this mixture into a greased ovenproof dish, 3 inch deep, 9 inch diameter, (the dish needs to be deep to avoid fruit bubbling out during baking).
Cream the butter and sugar until light and fluffy.
Add the beaten eggs a little at the time and incorporating them well before adding more egg.
Fold in the ground almonds.
Spoon this almond cake mix on top of the apple-cranberry mixture in the dish and even it out a little bit.
Put the dish in the oven and bake for 45 to 55 minutes.