BRIOCHE FRANGIPANE APPLE PUDDING

Solace puddings don’t beat this present; it’s ideal served warm with frozen yogurt, custard, cream or crème fraîche, and incredible for Sunday lunch.

Fixings

½ brioche portion, cut into 5mm/¼in cuts

175g/6oz margarine, relaxed, in addition to extra for lubing

175g/6oz caster sugar

175g/6oz ground almonds

1 tsp almond separate

3 unfenced eggs, beaten

25g/1oz plain flour

2 red pastry apples, cored and cut, skin on

2 tbsp apricot jam

1 tbsp chipped almonds, toasted icing sugar, for tidying

Technique

1 Preheat the broiler to 200C/180C Fan/Gas 6. Liberally oil a shallow ovenproof dish, about 28cm/11in in breadth.

2 Arrange the brioche in the dish to cover the base, filling in all the holes, however don’t cover the cuts.

3 Put the spread and caster sugar into a food processor and whizz until light and velvety. Include the ground almonds, almond concentrate, eggs and flour and whizz again until delicate and smooth, however don’t over-blend.

4 Spoon the blend over the brioche base and spread to the sides of the dish. Orchestrate the cut apples on top in covering circles. Heat for around 40 minutes, or until softly brilliant all finished; it should feel firm in the middle when delicately squeezed.

5 Melt the jam with 2 tablespoons of water in a little pan. Brush the jam over the pudding and sprinkle with the chipped almonds. Residue with icing sugar and serve warm.

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