2. Add the apple slices, stir through and
allow the mixture to simmer until the apples
start to soften. Add the almonds, place the
filling in a greased ovenproof dish and allow
to cool completely. Preheat the oven.
3. Prepare the topping: Cream the butter
and castor sugar until light and fluffy. Beat
the eggs into the mixture, adding them one
by one. Fold in the self-raising flour with
a large metal spoon and pour the mixture
over the apples. Bake the pudding for
35-40 minutes in the preheated oven, or
until golden brown and done. Serve with
warm custard or thick, sweetened cream. Makes: 1 tart
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