Mary Berry's brioche frangipane apple pudding
This tart uses really thin slices of brioche as a base, instead of pastry. They should be the thickness of pastry, though, so if you can only buy ready-sliced brioche, cut the slices horizontally to give 1cm (½in) pieces. When you feel in need of a comfort pudding, this one really fits the bill. It’s perfect for Sunday lunch, served warm with ice cream, cream or crème fraîche.
If you’re looking for something a little more challenging, we have all sorts of cake recipes. Or try more apple recipes from the House & Garden archive, like this apple crumble recipe that's easy enough for beginners.
Mary's tips:
- Can be made and baked up to a day ahead, and reheated to serve.
- Freezes well. Defrost and reheat to serve.
Brioche frangipane apple pudding
Recipe information
Yield
Serves 8 people
Ingredients
Preparation
Step 1
Preheat the oven to 200°C/Fan 180°C/Gas 6 and grease a large, shallow ovenproof dish, about 28cm (11in) diameter, with butter.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
