Normandy Apple And Honey Brioche Pudding With Calvados Cream Recipes
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!)
Provided by Mrs B
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 722.7, Fat 47.2, SaturatedFat 24.3, Cholesterol 114.4, Sodium 29.5, Carbohydrate 77.6, Fiber 6.6, Sugar 64.9, Protein 6
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