Promise Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

Apples, lemon, milk, honey and almonds mingle perfectly in this layered pudding. The top is a crust of toasted almonds, beneath that is a layer of luscious, lemony custard and at the bottom lies a fluffy apple purée. Everyone loves it. Use an ovenproof glass dish if you can, so that you can see the layers.


  • 1½-1¾ lb (675-750 g) cooking apples
  • finely grated rind and juice of 1


Preheat the oven. Peel and core the apples. Cut them up roughly and mix in a saucepan with a sprinkling of lemon juice (save most of the juice for later) and the caster or granulated sugar. Cover the pan, place over a gentle heat and cook, stirring now and then, until the apples have turned to a mush. Spoon the apples into a 2½-3-pint (1.5–1.8-litre) ovenproof dish and leave to cool.