Wednesday, 2 October 2013

Spiced apple brioche pudding

 
Autumn is here, it is difficult to accept this due to the hot sunshine days I am getting here in Paris, but the falling conkers and the smells from my kitchen are flying the flag for autumn. I like to eat fruit and vegetables in season and here in France they are big on that also. I did not use cooking apples in this recipe. I personally cannot wait for the leaves to start turning, I am in love with the colours of autumn. I love making warming recipes, everyone is a winner.
 
This recipe calls for you to cook the pudding in a bain marie. This is easy to do, take your ceramic dish and place it in a roasting tray with high sides. Boil a kettle and pour in the boiling water about an inch from the top of  the roasting dish and place the whole thing in the oven. Cooking in this way keeps the oven filled with steam and the pudding nice and moist.
 
you will need;
 
3 eggs
300g brioche loaf
1tsp mixed spice
25g butter
4floz cream
5 apples
10floz milk
2oz light brown sugar
 
method;
  1. Grease a pie dish ready and cut your brioche loaf into slices.
  2. Peel and chop your apples, cook down with the butter and mixed spice until they have formed a thick sauce consistency.
  3. Whisk the eggs with the sugar until light and creamy. Meanwhile warm the milk and cream, do not let it boil.
  4. Add the warmed mixture a few spoons at a time and whisk as you go. You have to add the warmed mixture gradually so that the heat does not scramble the eggs.
  5. Layer the spiced apples and the brioche into your chosen dish. Pour the custard over the top and place in the bain marie. Cover the roasting tray filled with water loosly with tin foil and bake in the oven at 170C for 40mins.
  6. Remove the foil and turn the oven up to 190C and cook for 10 mins/until light brown on the top.
  7. Serve warm with ice cream, not a must but a great suggestion.
 

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