This delicious Mary Berry Brioche Frangipane Apple Pudding is a simple, creamy dessert perfect for any occasion. With a buttery brioche base and a rich almond filling, it’s a warm, comforting treat. You can easily swap ingredients to suit what you have on hand, making it a flexible and irresistible choice!
This Brioche Frangipane Apple Pudding Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed
- ½ brioche loaf
- 175g butter , softened, plus extra for greasing
- 175g caster sugar
- 1 tsp almond extract
- 175g ground almonds
- 3 eggs, beaten
- 25g plain flour
- 2 red dessert apples, skin on, cored and thinly sliced
- 2 tbsp apricot jam
- 1 tbsp toasted flaked almonds
- Icing sugar, for dusting
How To Make Brioche Frangipane Apple Pudding
- Preheat and Grease: Preheat the oven to 200°C/180°C fan/Gas 6. Grease a large, shallow ovenproof dish (about 28cm/11in) with butter.
- Prepare the Brioche: Slice the brioche loaf into thin slices (about 5mm/¼in) and arrange them neatly over the base of the dish, filling all the gaps without overlapping the slices.
- Make the Frangipane: In a food processor, combine the butter and sugar. Whizz until pale and fluffy. Add the almond extract, ground almonds, beaten eggs, and flour. Blend again until smooth and creamy, but be careful not to over-process.
- Assemble the Pudding: Spoon the frangipane mixture over the brioche base, spreading it to the edges. Arrange the sliced apples in a neat, overlapping circular pattern on top.
- Bake the Pudding: Bake for about 40 minutes, or until the pudding is lightly golden and firm when pressed in the centre.
- Glaze and Finish: Melt the apricot jam with 2 tbsp of water in a small pan. Brush the jam over the surface of the pudding and sprinkle with toasted flaked almonds.
- Serve: Dust the pudding with icing sugar and serve warm.
Recipe Tips
- Use fresh brioche for the best texture: Stale brioche can be too dry and may not soak up the frangipane mixture properly, so fresh brioche works best for a soft and moist base.
- Don’t overmix the frangipane: Over-mixing the frangipane can make it too dense. Blend just until smooth and creamy to keep it light and fluffy.
- Slice apples thinly: Thin apple slices cook more evenly and allow for a beautifully layered presentation on top of the pudding.
- Grease your dish well: Make sure to grease the dish thoroughly with butter to prevent the pudding from sticking when baking.
- Reheat gently: If making ahead, reheat the pudding gently in the oven to maintain its texture, rather than microwaving it, which could make it soggy.
How To Store & Reheat Leftovers
- Refrigerate: Let leftovers loaded baked potato saladbrioche frangipane apple pudding before covering and storing it in the fridge for up to 2-3 days.
- Freeze: Wrap leftovers loaded baked potato saladbrioche frangipane apple pudding in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently in the oven.
- Reheating: To reheat, place the Brioche Frangipane Apple Pudding in a preheated oven at 160°C for 7 minutes until warm, ensuring it doesn’t dry out.
Nutrition Facts
Serving Size: 1 serving
- Calories: 350
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 200mg
- Potassium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 3g
- Sugars: 22g
- Protein: 4g
Try More Mary Berry Recipes:
Mary Berry Brioche Frangipane Apple Pudding
Description
This delicious Mary Berry Brioche Frangipane Apple Pudding is a simple, creamy dessert perfect for any occasion. With a buttery brioche base and a rich almond filling, it’s a warm, comforting treat. You can easily swap ingredients to suit what you have on hand, making it a flexible and irresistible choice!
Ingredients
Instructions
- Preheat and Grease: Preheat the oven to 200°C/180°C fan/Gas 6. Grease a large, shallow ovenproof dish (about 28cm/11in) with butter.
- Prepare the Brioche: Slice the brioche loaf into thin slices (about 5mm/¼in) and arrange them neatly over the base of the dish, filling all the gaps without overlapping the slices.
- Make the Frangipane: In a food processor, combine the butter and sugar. Whizz until pale and fluffy. Add the almond extract, ground almonds, beaten eggs, and flour. Blend again until smooth and creamy, but be careful not to over-process.
- Assemble the Pudding: Spoon the frangipane mixture over the brioche base, spreading it to the edges. Arrange the sliced apples in a neat, overlapping circular pattern on top.
- Bake the Pudding: Bake for about 40 minutes, or until the pudding is lightly golden and firm when pressed in the centre.
- Glaze and Finish: Melt the apricot jam with 2 tbsp of water in a small pan. Brush the jam over the surface of the pudding and sprinkle with toasted flaked almonds.
- Serve: Dust the pudding with icing sugar and serve warm.
Notes
- Use fresh brioche for the best texture: Stale brioche can be too dry and may not soak up the frangipane mixture properly, so fresh brioche works best for a soft and moist base.
- Don’t overmix the frangipane: Over-mixing the frangipane can make it too dense. Blend just until smooth and creamy to keep it light and fluffy.
- Slice apples thinly: Thin apple slices cook more evenly and allow for a beautifully layered presentation on top of the pudding.
- Grease your dish well: Make sure to grease the dish thoroughly with butter to prevent the pudding from sticking when baking.
- Reheat gently: If making ahead, reheat the pudding gently in the oven to maintain its texture, rather than microwaving it, which could make it soggy.
Mary Berry Brioche Frangipane Apple Pudding