Brioche frangipane apple pudding recipe
When you feel in need of a comforting pudding, this one really fits the bill. It’s perfect for Sunday lunch, served warm with ice cream, custard, cream or crème fraîche.
Tip: the pudding can be made and baked up to eight hours ahead and reheated to serve.
Ingredients
- 0.5 brioche loaf
- 175 g butter, softened, plus extra for greasing
- 175 g caster sugar
- 1 tsp almond extract
- 175 g ground almonds
- 3 eggs, beaten
- 25 g plain flour
- 2 red dessert apples, skin on, cored and thinly sliced
- 2 tbsp apricot jam
- 1 tbsp flaked almonds, toasted
- 1 amount of icing sugar, for dusting
- 0.5 brioche loaf
- 6.2 oz butter, softened, plus extra for greasing
- 6.2 oz caster sugar
- 1 tsp almond extract
- 6.2 oz ground almonds
- 3 eggs, beaten
- 0.9 oz plain flour
- 2 red dessert apples, skin on, cored and thinly sliced
- 2 tbsp apricot jam
- 1 tbsp flaked almonds, toasted
- 1 amount of icing sugar, for dusting
- 0.5 brioche loaf
- 6.2 oz butter, softened, plus extra for greasing
- 6.2 oz caster sugar
- 1 tsp almond extract
- 6.2 oz ground almonds
- 3 eggs, beaten
- 0.9 oz plain flour
- 2 red dessert apples, skin on, cored and thinly sliced
- 2 tbsp apricot jam
- 1 tbsp flaked almonds, toasted
- 1 amount of icing sugar, for dusting
Details
- Cuisine: British
- Recipe Type: Pudding
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 50 mins
- Serves: 8
Step-by-step
- You will need a large, shallow ovenproof dish, about 28cm (11in) in diameter. Preheat the oven to 200°C/180°C fan/400°F/gas mark 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 whizz until pale and fluffy. Add the almond extract, ground almonds, eggs and flour, then whizz again until the mixture is soft and 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 tablespoons of water in a small pan. Brush over the surface and sprinkle with flaked almonds.
- Dust the pudding with icing sugar and serve warm.
This recipe is from Simple Comforts by Mary Berry (BBC Books, £26). Photography by Laura Edwards.
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Comments
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Great recipe I thought. Made it around Christmas. And at about the time I was ready to pour a very thick batter onto the one layer of brioche, it donned on me that this was not even close to pudding consistency. I started adding milk, possibly up to two cups. I'm glad I did it. Probably should have added more milk or poured rum or something directly onto the brioche which turned out very dry. Overall I ended up with a descent coffee cake, but dry under and around the edges. Reduced baking time too. Mary, would you please review this pudding recipe and update me as to what was missing. I am an excellent French baker and cook (not prof). and lived in London for two years therefore I have an idea what a pudding should look and taste like, and I am puzzled by this baking experience.
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26 December 2020