Mary Anne's cushion

Puddings and cakes

  • Serves: 8
  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
Apples grow in abundance on ancient trees at The Workhouse © National Trust

Apples grow in abundance on ancient trees at The Workhouse


  • 400g puff pastry – peeled, quartered, cored and sliced
  • 1 bramley apple
  • 70g apricot jam
  • 55g unsalted butter - softened
  • 1 egg - beaten
  • 15g plain flour
  • 55g caster sugar
  • 55g ground almonds
  • Icing sugar for glazing
  • Egg wash



  1. Pre-heat the oven to 220°C/425°F/G7
  2. Roll out a third of the pastry and cut into a 20cm circle.
  3. Place on a baking sheet and spread the centre with the apricot jam, keeping a clear edge to the pastry of 2-3cm.
  4. Cream together the butter and sugar add the beaten egg and fold in the flour and ground almonds.
  5. Spread the almond mixture over the jam, leaving the pastry edges clear.
  6. Arrange the apple slices evenly over the almond mixture.
  7. Brush the base pastry edges with egg wash.
  8. Roll out the remaining pastry and cut into a circle large enough to cover the apple filling to the edge of the base pastry.
  9. Seal and decorate the edges.  Brush with egg wash.
  10. Bake for 20-25 minutes until golden.
  11. Remove from the oven and increase the temperature to 250°C/475°F/G9.
  12. Dust the cushion with icing sugar and when up to temperature, return to the oven to glaze.  This will only take a few minutes, so take care for it not to burn.