Normandy Apple and Honey Brioche Pudding With Calvados Cream |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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A delicious recipe originating from Normandy in France. PS The original recipe calls for 1. 15kg of apples, not 1 1/4 kg (I can't work out how to input this amount - sorry. Ingredients:
110 g honey |
75 g unsalted butter |
1 1/4 kg apples, peeled, quartered, cored and sliced |
75 g raisins |
150 g brioche bread |
150 g light muscovado sugar |
3 drops vanilla extract |
150 g ground almonds |
150 g unsalted butter (cold and diced) |
315 g creme fraiche |
2 tablespoons calvados |
75 g icing sugar, sifted |
Directions:
1. Preheat the oven to 180 C, fan 160 C, gas mark 4.
2. Heat the honey and butter in a medium sized sauce pan, stir in the apples and raisins then transfer to a 1.5 litre ovenproof dish.
3. Without removing the crusts from the brioche, whiz it to crumbs in a food processor; Add the remaining topping ingredients and pulse until the mixture resembles fine crumbs (stop before the mixture turns into a dough).
4. Evenly scatter topping crumbs over the fruit and bake for 1 hour until lightly golden and the fruit is bubbling at the edges; cover with foil after the first 20 minutes of the cooking foil so it doesn’t get too brown.
5. Serve the pudding hot, 10 - 15 minutes out of the oven, with Calvados Cream.
6. Calvados Cream: whisk the ingredients together in a bowl, cover and chill until required.
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