Mary Berry Brioche Frangipane Apple Pudding

This pudding is one of those “how is this so easy and yet so good?” sort of desserts. I made it on a rainy Friday when I had half a brioche loaf going stale and two sad apples left in the fruit bowl—and oh, it was divine. The soft brioche soaks up the almondy frangipane, the apples caramelise gently on top, and the whole thing feels far fancier than it really is.

The first time I made it, I over-processed the frangipane and it turned out more greasy than fluffy. It still tasted good, but the second time I pulsed just enough to combine—and the texture was spot on.

WHY THIS ONE WORKS SO WELL

This is comfort baking with a bit of elegance. The buttery brioche forms a base that stays tender while soaking up the frangipane. The almond filling is rich but not too sweet, and the apples give it just enough freshness. And it’s all baked in one dish—no rolling, no layering, no faff.

Where most puddings can lean stodgy or overly sweet, this one is balanced. That glossy apricot glaze at the end? It’s the finishing touch that makes it feel bakery-worthy.

INGREDIENTS + WHY THEY MATTER

• Brioche (½ loaf) – Soft and rich. Needs to be fresh or it won’t soak properly.
• Butter (175g) – For richness and the soft, fluffy texture of the frangipane.
• Caster sugar (175g) – Sweetens without weighing it down.
• Almond extract (1 tsp) – Key to that classic frangipane flavour—don’t skip it.
• Ground almonds (175g) – The heart of the filling; keeps it moist and nutty.
• Eggs (3, beaten) – Binds the mixture and helps it puff in the oven.
• Plain flour (25g) – Just enough to give structure.
• Apples (2 red, thinly sliced) – Adds freshness and structure on top. Leave the skins on for colour.
• Apricot jam (2 tbsp) – For a beautiful shine and hint of sweetness.
• Flaked almonds (1 tbsp, toasted) – Texture and toasty flavour.
• Icing sugar – Just a light dusting to finish.

INGREDIENT SWAPS THAT HOLD UP

• No brioche? A soft white loaf works in a pinch. I’ve even used challah once—it was fab.
• Gluten-free? Use GF flour in the frangipane and a GF brioche-style bread. Texture changes slightly, but still delicious.
• Nut allergy? You could try using desiccated coconut and a touch of vanilla in place of almonds, though it won’t quite be frangipane.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Greasy frangipane	Over-processed the filling	Mix just until combined—no need to whip it hard
Soggy base	Used stale brioche	Use fresh brioche so it stays tender
Apples dried out	Sliced too thick and baked too long	Use thin slices and check at 35 mins
Filling overflowed	Dish was too small	Use a large, shallow dish (around 28cm wide)

HOW TO MAKE MARY BERRY’S BRIOCHE FRANGIPANE APPLE PUDDING

1. Preheat and prep
   Set oven to 200°C/180°C fan/Gas 6. Butter a shallow ovenproof dish (28cm/11in is perfect).
2. Layer the brioche
   Slice the brioche thinly (about 5mm). Line the base of the dish, covering it completely without overlapping.
3. Make the frangipane
   Blend softened butter and caster sugar until pale. Add almond extract, ground almonds, eggs, and flour. Mix just until smooth.
4. Spread and top
   Spoon frangipane over brioche and smooth to the edges. Arrange thin apple slices in overlapping circles on top.
5. Bake
   Bake for 40 minutes, or until the top is golden and the centre is set when pressed.
6. Glaze and finish
   Warm apricot jam with a splash of water and brush over the hot pudding. Sprinkle with toasted flaked almonds.
7. Serve
   Dust with icing sugar and serve warm.

TIPS FROM MY KITCHEN

• I always toast the flaked almonds in a dry pan while the pudding bakes—it’s quicker and smells amazing.
• I use a mandolin for the apples—much faster and gives perfect, even slices.
• I sometimes add a splash of Calvados to the apricot glaze—makes it feel grown up.

STORAGE + SERVING

• Keeps – Up to 3 days in the fridge. Cover tightly.
• Freezes – Yes! Wrap well and freeze for up to 2 months. Thaw overnight in fridge.
• Reheats – Oven at 160°C for 7–10 minutes. Avoid the microwave—it softens the top.
• Serve with – Custard, cream, or crème fraîche. Even plain, it’s lovely.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes! Assemble and bake earlier in the day, then gently reheat before serving.

Q: Can I use cooking apples?
A: I wouldn’t. They break down too much. Dessert apples (like Jazz or Pink Lady) hold their shape better.

Q: Is it very sweet?
A: Surprisingly not. The almond balances the sugar, and the tart apples help too.

Q: Can I skip the glaze?
A: You can, but the jam adds shine and a gentle sweetness that finishes the dish beautifully.

Try More Recipes:

• Mary Berry Filo Apple Strudels
• Mary Berry Apple And Apricot Cake
• Mary Berry Dorset Apple Traybake