Baked Berry Bakewell Sponge Pudding

• Filling
• 1.5 pounds fruit
• 3 ounces sugar, modified to taste
• 1 tablespoon brandy, or preferred spirit
• 3 tablespoons flaked almonds
• 1 teaspoon cornflour
• Topping
• 1 ounce ground almonds
• 1 ounce butter
• 1 ounce sugar
• 1 egg
• 0.5 ounces flour
• 0.5 teaspoons baking powder

1. Pre-heat the oven to 160-180u0b0C (320-360u0b0F).
2. Pre-pare the fruit and place in bak-ing dish (I used an oval dish 10 inches long), and toss in brandy, sugar and corn-flour. (If using apples, soften in a pan with a little water first.) Sprinkle flaked almonds over, reserving a few for the top.
3. Make the sponge top-ping. Cream together the sugar and the softened but-ter. Add the egg and the flour sieved with the bak-ing powder, then beat together. Add the and the ground almonds and briskly beat again.
4. Using a spoon or spat-ula, place dol-lops of the mix-ture onto the fruit. When all of the mix-ture has been dolloped, smooth roughly with a palette knife.
5. Scat-ter the top with the remain-ing flaked almonds and bake for 30-35 minutes, until golden.
6. Serve while still warm with ice cream, cream or - best of all - custard.

filling, fruit, sugar, brandy, almonds, cornflour, topping, ground almonds, butter, sugar, egg, flour, baking powder

Taken from food52.com/recipes/23183-baked-berry-bakewell-sponge-pudding (may not work)