n winter nothing hits the spot like a warm pudding to round off a satisfying meal, the recipe is one I have been making for many years originally based on Gino D'ACampo's pots that I discovered was gluten free when I was entertaining a friend who is a celiac.
These are delicious served hot or cold and are easy to make, the recipe is a great way to use up apples left in the fruit bowl that are passed there best. I used a mixture of granny smiths and braeburn apples but other fruits would work as well. The pots are the perfect combination of fruit and moist golden sponge with a faint almond flavour, topped off with a few flaked almonds, serve with custard, creme fraiche, yogurt or cream.
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