Normandy Apple And Honey Brioche Pudding With Calvados Cream

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.