Mary Berry's brioche frangipane apple pudding – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s brioche frangipane apple pudding By You Magazine - September 13, 2020 When you feel in need of a comfort pudding this brioche frangipane apple pudding fits the bill. It’s perfect for Sunday lunch, served warm with ice cream, custard, cream or crème fraîche. Laura Edwards SERVES 8 PREPARE AHEAD Can be made and baked up to 8 hours ahead and reheated to serve. ½ brioche loaf 175g (6oz) butter, softened, plus extra for greasing 175g (6oz) caster sugar 1 tsp almond extract 175g (6oz) ground almonds 3 eggs, beaten 25g (1oz) plain flour 2 red dessert apples, skin on, cored and thinly sliced 2 tbsp apricot jam 1 tbsp flaked almonds, toasted icing sugar, for dusting You will need a large, shallow ovenproof dish, about 28cm (11in) in diameter. 1. Preheat the oven to 200C/180C fan/gas 6 and grease the dish with butter. 2. Slice the brioche into thin slices, about 5mm (¼in), and arrange these over the base of the dish. Make sure you cover the base and fill in all the gaps, but don’t overlap the slices. 3. Measure the butter and sugar into a food processor and whiz until pale and fluffy. Add the almond extract, ground almonds, eggs and flour, then whiz again until the mixture is soft, creamy and there are no lumps. Be careful not to over-process. 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 oven for about 40 minutes until lightly golden all over and firm in the centre when lightly pressed. 5. Melt the jam with 2 tbsp of water in a small pan. Brush over the surface and sprinkle with flaked almonds. 6. Dust the pudding with icing sugar and serve warm. Now buy the book with £14 off Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved