normandy apple and honey brioche puddingrating:
this sounds lovely, and would work with rhubarb or plums too, I'm sure.
by Annie Bell, from Sainsburys magazine.
prep time 25 mins cook time 1hr
75g unsalted butter
1.15kg eating apples, peeled cored and sliced
3 drops pure vanilla extract
150g ground almonds
150g cold unsalted butter, diced
315g creme fraiche
2 tbsp calvados
75g icing sugar, sifted
preheat oven to 180/gas 4
heat the honey and butter in a medium pan. Stir in the apples and raising, transfer to a 1.5l oven proof dish. I'd butter that, although the recipe doesn't mention it.
whizz the brioche, crusts and all, in a food processor into crumbs. Add remaining topping ingredients and pulse until the mixture resembles fine crumbs - stop before it makes itself into a dough. Been there and done that.
evenly scatter this over the fruit, bake for 1 hour until lightly golden. After 20 minutes, cover with a tin foil hat to stop it burning. Also keeps out the alien rays, which is dead handy.
for Calvados cream, whisk the bits together and chill. Hot pudding, cold cream - I'm going to make this soon.