Brioche frangipane apple pudding

  

Ingredients

8 × 1cm (½in) slices all-butter *brioche loaf(about half a loaf )

175g (6oz) butter, softened, plus extra for greasing

175g (6oz) caster sugar

3 eggs, beaten

1 tsp almond extract

175g (6oz) ground almonds

25g (1oz) plain flour

2 large dessert apples, skin on, cored and thinly sliced

2 tbsp apricot jam

1 tbsp flaked almonds, toasted

Icing sugar, for dusting

* A classic brioche loaf is a rich, buttery and slightly sweet French yeasted bread known for its tender, pillowy crumb and golden-brown shiny crust.

 

Preparations

Preheat the oven to 200°C/Fan 180°C/Gas 6 and grease a large, shallow ovenproof dish, about 28cm (11in) diameter, with butter.

Arrange the brioche slices 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 bowl and whiz until pale and fluffy with an electric hand whisk. Add the eggs and whiz again. Finally, add the almond extract, ground almonds and flour, then whiz 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 preheated oven for about 40–50 minutes until lightly golden all over and firm in the centre when lightly pressed.

Meanwhile, melt the jam with 2 tablespoons of water in a small pan over a medium heat. Brush over the surface of the cooked pudding, then sprinkle with the flaked almonds. Dust the pudding with icing sugar and serve warm.

 

 

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