Apple, raisin and brioche pudding


  • Serves 6 people

  • Filling
  • 2 Jonathan apples, cored and thinly sliced
  • 50 gm muscatels or raisins, soaked overnight in 2 tbsp brandy
  • 6 eggs
  • 500 ml pouring cream
  • 430 ml (1¾ cup) milk
  • 60 ml (¼ cup) brandy
  • 110 gm (½ cup) caster sugar
  • 2 tbsp finely grated orange rind
  • For dusting: demerara sugar
  • Brioche
  • 250 gm (12/3 cup) plain flour
  • 50 gm caster sugar
  • 7 gm (1 sachet) dry yeast
  • 50 ml warm milk
  • 3 eggs, at room temperature
  • 250 gm very soft butter
01   For brioche, preheat oven to 190C. Combine flour, sugar, yeast and a pinch of sea salt in the bowl of an electric mixer fitted with a dough hook. Combine milk and eggs in a separate bowl, whisk to combine. With mixer on low setting, add egg mixture and mix to combine. Increase speed to high and beat for 2-3 minutes, then add butter, a little at a time, beating to incorporate before adding more butter. Beat for 1-2 minutes or until smooth and shiny, then cover with plastic wrap, stand in a warm place for 1 hour or until doubled in size. Knock dough back and place in a lightly buttered 10cm x 24cm loaf pan, stand for 30 minutes or until doubled in size. Bake for 20-25 minutes or until dark golden. Stand in pan for 5 minutes, turn onto a wire rack to cool.
02   Preheat oven to 180C. Slice brioche thickly, trimming crusts, then cut into 1.5cm cubes. Place in a single layer on an oven tray and cook for 5-6 minutes, shaking tray occasionally, until toasted and golden.
03   Reduce oven temperature to 160C. Divide brioche among 6 lightly buttered 1¼ cup-capacity ovenproof bowls, placing slices of apple and muscatels or raisins between brioche pieces. Whisk eggs, cream, milk, brandy, sugar and orange rind together in a bowl and pour over brioche (you’ll have some mixture left over). Stand for 10-15 minutes so the brioche absorbs the custard, top up with remaining custard, scatter with Demerara sugar and bake for 12-15 minutes or until custard is firm and brioche is golden. Stand for 10 minutes before serving.







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