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!)
- 110 g honey
- 75 g unsalted butter
- 1 1⁄4 kg apples, peeled, quartered, cored and sliced
- 75 g raisins
- 150 g brioche bread
- 150 g light muscovado sugar
- 3 drops vanilla extract
- 150 g ground almonds
- 150 g unsalted butter (cold and diced)
- 315 g creme fraiche
- 2 tablespoons calvados
- 75 g icing sugar, sifted
- Preheat the oven to 180 C, fan 160 C, gas mark 4.
- 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.
- 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).
- 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.
- Serve the pudding hot, 10 - 15 minutes out of the oven, with Calvados Cream.
- Calvados Cream: whisk the ingredients together in a bowl, cover and chill until required.