After a brisk late morning walk, we deserve a fabulous lunch. Especially, in my view, on a Sunday. A day best spent with family and friends, relaxing together over what is perhaps the most indulgent meal of the week. Which is why I thought you might like to see (and try) this Apple Pudding by one of our most respected (and loved) cooks, Mary Berry.

Mary Berry’s Brioche Frangipane Apple Pudding

Recipe by Mary BerryCourse: DessertDifficulty: Easy

Servings

servings

Perfect served warm with ice cream, custard, cream or crème fraîche. You will need a large shallow ovenproof dish, about 28cm/11in in diameter. Less than 30 mins to prep and up to one hour cooking time.

Ingredients

½ brioche loaf, cut into 5mm/¼in slices
175g/6oz butter, softened, plus extra for greasing
175g/6oz caster sugar
175g/6oz ground almonds
1 tsp almond extract
3 free-range eggs, beaten
25g/1oz plain flour
2 red dessert apples, cored and sliced, skin on
2 tbsp apricot jam
1 tbsp flaked almonds, toasted
icing sugar, for dusting

Directions

Preheat the oven to 200C/180C Fan/Gas 6. Generously grease a shallow ovenproof dish, about 28cm/11in in diameter.
Arrange the brioche in the dish to cover the base, filling in all the gaps, but do not overlap the slices.
Put the butter and caster sugar into a food processor and whizz until light and creamy. Add the ground almonds, almond extract, eggs and flour and whizz again until soft and smooth, but do not over-mix.
Spoon the mixture over the brioche base and spread to the sides of the dish. Arrange the sliced apples on top in overlapping circles. Bake for about 40 minutes, or until lightly golden all over; it should feel firm in the centre when lightly pressed.
Melt the jam with 2 tablespoons of water in a small saucepan. Brush the jam over the pudding and sprinkle with the flaked almonds. Dust with icing sugar and serve warm.