Normandy Apple and Honey Brioche Pudding With Calvados Cream

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

A delicious recipe originating from Normandy in France. Posted for France and Canada in the Zaar World Tour II. PS The original recipe calls for 1.15kg of apples, not 1 1/4 kg (I can't work out how to input this amount - sorry!)

Ingredients Nutrition

Directions

  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.

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