This pudding needs very little preamble. It really is was it says on the title: apple, brioche, and frangipane. It’s also perfect for those cool autumn and winter evenings when a proper pudding is required – the sort you can serve with proper custard.
Anyways, the recipe is from Mary Berry’s Simple Comforts and I haven’t faffed with it at all.
What you need…
- About ½ brioche loaf (or brioche rolls), sliced thinly (about 5mm thick)
- 175g butter, softened (plus extra to grease your dish)
- 175g caster sugar
- 175g ground almonds
- 1tsp almond extract
- 3 eggs, beaten
- 25g plain (all-purpose) flour
- 2 red apples (I used gala apples), skin on, cored and thinly sliced
- 2 tbsp apricot jam
- 1 tbsp flaked almonds, toasted
- Icing sugar, for dusting
What you do with it…
Grease a large (about 28cm in diameter), shallow ovenproof dish with butter and preheat the oven to 200C (180C fan)
Arrange the slices of brioche over the base of the dish – making sure you’re filling all the gaps but not overlapping the slices.
In a food processor, blitz the butter and sugar until pale and creamy. Add the almonds, almond extract, eggs and flour and whizz again. While you don’t want to overprocess it, you want it to be soft and creamy without lumps.
Spoon the mix over the brioche base and spread it out to the sides. Arrange the apple slices over the top in an overlapping circle pattern.
Bake for about 40 minutes. The pudding should be lightly golden and firm in the centre if pressed.
Melt the jam with 2 tablespoons of water (I do this in the microwave) and brush over the surface of the apple. Sprinkle with flaked almonds – although as you can see in the pic, I missed this bit.
Dust with icing sugar and serve warm with custard.