Brioche frangipane apple pudding
When you feel in need of a comfort pudding this fits the bill. It’s perfect for Sunday lunch, served warm with ice cream, custard, cream or crème fraîche.
Melt the jam with 2 tbsp of water in a small pan. Brush over the surface and sprinkle with flaked almonds
Serves 8
Prepare ahead Can be made and baked up to 8 hours ahead and reheated to serve.
½ brioche loaf
175g (6oz) butter, softened,
plus extra for greasing
175g (6oz) caster sugar
1 tsp almond extract
175g (6oz) ground almonds
3 eggs, beaten
25g (1oz) plain flour
2 red dessert apples, skin
on, cored and thinly sliced
2 tbsp apricot jam
1 tbsp flaked almonds, toasted
icing sugar, for dusting
- You will need a large, shallow ovenproof dish, about 28cm (11in) in diameter. Preheat the oven to 200C/180C fan/gas 6 and grease the dish with butter.
- Slice the brioche into thin slices, about 5mm (¼in), and arrange these over the base of the dish. Make sure you cover the base and fill in all the gaps, but don’t overlap the slices.
- Measure the butter and sugar into a food processor and whiz until pale and fluffy. Add the almond extract, ground almonds, eggs and flour, then whiz again until the mixture is soft, creamy and there are no lumps. Be careful not to over-process.
- Spoon the mixture over the brioche base and spread it to the sides. Arrange the sliced apples in a neat overlapping circular pattern over the top. Bake the pudding in the oven for about 40 minutes until lightly golden all over and firm in the centre when lightly pressed.
- Melt the jam with 2 tbsp of water in a small pan. Brush over the surface and sprinkle with flaked almonds.
- Dust the pudding with icing sugar and serve warm.