|
Brioche Frangipane Apple Pudding |
Printer Friendly Copy |
 |
|
| Serves 6 |
Prep 30 mins |
Cooking 40 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
½ brioche loaf, cut into 5mm slices
116g butter, softened, + extra for greasing
116g caster sugar
116g ground almonds
1/2 tsp almond extract
2 free-range eggs, beaten
15g plain flour
2 red dessert apples, cored & sliced, skin on
2 tbsp apricot jam
1 tbsp flaked almonds, toasted
icing sugar, for dusting
|
Adapted from Mary Berry |
-
Preheat the oven to 200C/180C
Fan/Gas 6. Generously grease a shallow ovenproof dish,
about 22 x 16 cm or 20cm diameter flan dish.
-
Arrange the brioche in the
dish to cover the base, filling in all the gaps, but do
not overlap the slices.
-
Put the butter and caster
sugar into a food processor and whizz until light and
creamy. Add the ground almonds, almond extract, eggs and
flour and whizz again until soft and smooth, but do not
over-mix.
-
Spoon the mixture over the
brioche base and spread to the sides of the dish. Arrange
the sliced apples on top in overlapping circles. Bake for
about 40 minutes, or until lightly golden all over; it
should feel firm in the centre when lightly pressed.
-
Melt the jam with 2
tablespoons of water in a small saucepan. Brush the jam
over the pudding and sprinkle with the flaked almonds.
Dust with icing sugar and serve warm, on its own or with
custard.
-
Recipe Tips:
This can be made up to 8 hours ahead and reheated.
|
|
DAILY
DINNERS 
