Normandy Apple and Honey Brioche Pudding With Calvados Cream

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!)

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• Fruit filling

• 110  g honey
• 75  g unsalted butter
• 1 1⁄4 kg apples, peeled, quartered, cored and sliced
• 75  g raisins

• Topping

• 150  g  brioche bread
• 150  g light muscovado sugar
• 3  drops vanilla extract
• 150  g  ground almonds
• 150  g unsalted butter (cold and diced)

• Calvados Cream

• 315  g creme fraiche
• 2  tablespoons calvados
• 75  g icing sugar, sifted

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.