Mary Berry’s Brioche Frangipane Apple Pudding is a luxurious and comforting dessert that brings together the best of British baking with a dash of French elegance. The dish is a wonderful marriage of textures and flavors, combining soft, buttery brioche with a creamy, almond-based frangipane filling and the subtle tartness of fresh apples. Mary Berry, a beloved figure in British baking, is known for creating recipes that are both accessible and indulgent, and this one is no exception.
The dessert essentially marries the richness of frangipane (a sweet almond cream) with the pillowy softness of brioche bread, while apples provide a refreshing contrast with their sweetness and slight acidity. It’s a dish that looks impressive, but thanks to Mary Berry’s clear instructions, it’s easy to recreate in your own kitchen. Whether you’re baking it for a special occasion or a cozy Sunday afternoon, this pudding promises to impress with its deep, comforting flavors and beautiful, golden finish.
Mary Berry’s Brioche Frangipane Apple Pudding Recipe
Ingredients Needed
To create Mary Berry’s Brioche Frangipane Apple Pudding, you’ll need a mix of pantry staples and a few fresh ingredients. Here’s a breakdown of what you’ll need:
- Brioche – The star of the dish, you’ll need about 300g of brioche bread. Choose a good quality loaf, preferably slightly stale, as it absorbs the custard and frangipane mixture better.
- Apples – Two or three medium-sized apples, peeled, cored, and thinly sliced. A crisp variety like Bramley or Granny Smith works well for this dish, adding a balance of tartness to the sweet richness.
- Butter – Around 50g of unsalted butter, melted. This will be used to brush the brioche and give it that golden, deliciously crisp finish.
- Milk – About 300ml of whole milk. This forms the base of the custard-like filling that binds the brioche and apples.
- Double Cream – 150ml for added richness and smoothness in the filling.
- Eggs – Two large eggs, which will help set the frangipane filling and provide structure.
- Sugar – You’ll need 100g of caster sugar, which gives sweetness to both the brioche and the custard mixture.
- Ground Almonds – 100g of ground almonds, which make up the frangipane. They add that lovely nutty flavor and texture.
- Almond Extract – Just a teaspoon. It intensifies the almond flavor, elevating the dish to new heights.
- Vanilla Extract – A teaspoon of vanilla extract complements the almond flavor and adds warmth.
- Flour – Two tablespoons of plain flour to help thicken the custard-like filling.
Equipment Needed
While Mary Berry’s Brioche Frangipane Apple Pudding might look sophisticated, the equipment needed to make it is fairly standard and simple:
- Baking Dish – A medium-sized, deep oven-proof dish, around 25cm x 20cm, will be ideal for this recipe. You need one with enough depth to hold the layers of brioche, apples, and the frangipane mixture.
- Mixing Bowls – A couple of medium-sized mixing bowls will be needed to prepare the frangipane filling and the custard.
- Whisk – For beating the eggs, milk, cream, and sugar together, a hand whisk or an electric hand mixer works best.
- Grater – If you’re using fresh apples, a grater or a knife will help you slice them thinly.
- Pastry Brush – For brushing melted butter onto the brioche to give it a nice golden color.
- Oven – A standard oven is all you need, preheated to 180°C (160°C fan)/350°F.
Instructions To Make Mary Berry’s Brioche Frangipane Apple Pudding
- Prepare the Brioche: Begin by slicing the brioche into thick slices-about 2.5 cm. You want slices that are sturdy enough to hold up to the custard and frangipane mixture. If your brioche is fresh, it’s a good idea to leave it out for a few hours or overnight to dry out slightly; this helps it absorb the custard better. Butter both sides of each slice with the melted unsalted butter.
- Layer the Dish: Arrange the buttered brioche slices in a single layer in your baking dish, covering the bottom. If you have extra slices, layer them on top for a thicker base.
- Prepare the Frangipane Custard: In a separate bowl, whisk together the eggs, sugar, milk, double cream, flour, almond extract, and vanilla extract until smooth. Stir in the ground almonds to form the frangipane mixture.
- Layer the Apples: Place your thinly sliced apples over the brioche. You want a nice even layer of apple slices, as they will bake into the custard and become tender, adding a lovely contrast of flavor and texture.
- Pour the Frangipane Mixture: Carefully pour the frangipane mixture over the layered brioche and apples. Make sure to cover all of the slices and apples so they soak up the custard.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The pudding is done when it is golden brown on top and the custard has set in the middle. A skewer inserted into the center should come out clean.
- Serve: Once baked, remove the pudding from the oven and let it cool for a few minutes before serving. It can be enjoyed warm or at room temperature. For an added touch, you can sprinkle it with powdered sugar or serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips And Tricks
- Stale Brioche: If you can, use slightly stale brioche. Fresh brioche can be a little too soft and soggy when baked. If you’re using fresh brioche, leave the slices out for a few hours to dry slightly before buttering them.
- Apple Variety: For an extra layer of flavor, combine different types of apples. A mix of tart (like Granny Smith) and sweet apples (like Golden Delicious) will give you a balanced flavor.
- Make Ahead: This dessert can be assembled the night before and stored in the fridge. Just cover it tightly with plastic wrap. When you’re ready to bake it, bring it to room temperature and then bake as directed.
- Toppings: While the pudding is rich and decadent on its own, consider serving it with a generous scoop of vanilla ice cream, crème fraîche, or clotted cream to balance the sweetness.
- Almond Flavor: If you’re not a fan of almond extract, feel free to leave it out, but do try to incorporate ground almonds for that unmistakable almond taste that makes this pudding so special.
Mary Berry’s Brioche Frangipane Apple Pudding is the epitome of comfort food, perfect for cozy gatherings, dinner parties, or a special family meal. With its buttery brioche, almondy frangipane, and tender apples, this pudding strikes the ideal balance of rich, sweet, and slightly tart flavors. While it may sound complicated, with Mary Berry’s straightforward instructions, you’ll find it’s easier than it looks and yields a truly show-stopping dessert. Whether served warm from the oven or at room temperature, this delightful pudding will have everyone reaching for seconds. It’s the kind of dessert that brings people together and creates memories-one spoonful at a time.
Easy Recipe Variations For Mary Berry’s Brioche Frangipane Apple Pudding
Mary Berry’s Brioche Frangipane Apple Pudding is a classic comfort dessert, blending the sweetness of apples, the richness of frangipane (almond cream), and the soft, buttery texture of brioche bread. While the original recipe is already a crowd-pleaser, it can be easily adapted to suit different tastes, dietary preferences, and available ingredients. Here are a few easy recipe variations that will add a unique twist to this indulgent dessert:
1. Fruit Variations
- Mixed Berries & Apple: Instead of using just apples, you can incorporate mixed berries such as raspberries, blackberries, and blueberries. These fruits provide a slight tartness that complements the sweetness of the frangipane, adding a fresh burst of flavor. Just be cautious not to add too many juicy fruits, as they could make the pudding soggy.
- Pear & Hazelnut: A variation with pears instead of apples adds a soft, floral note to the pudding. Pairing it with hazelnuts instead of almonds in the frangipane mixture will give it a deliciously nutty, slightly earthy flavor that contrasts beautifully with the delicate sweetness of the pears.
- Peach & Cinnamon: For a summery twist, swap the apples for juicy peaches. Adding a sprinkle of cinnamon or a dash of ground ginger will enhance the fruity flavor and give the pudding a warm, spiced character, perfect for colder months.
2. Nut-Free Option
If you’re cooking for someone with a nut allergy, you can replace the almond meal in the frangipane with a ground-up oat flour or a coconut-based mixture. These alternatives will still provide a rich and soft texture to the filling, while also catering to those with dietary restrictions.
3. Vegan Twist
For those following a vegan diet, you can make this dessert plant-based by making a few substitutions:
- Brioche: Use a vegan brioche or substitute with thick slices of a dairy-free, egg-free bread like sourdough or a non-dairy challah.
- Frangipane: Replace the butter and eggs in the frangipane with a plant-based margarine and flax or chia eggs. The frangipane will still turn out rich and nutty, with the added bonus of being fully vegan.
4. Gluten-Free Variation
To make this pudding gluten-free, use a gluten-free bread option for the brioche, such as gluten-free brioche or a dense, gluten-free loaf. Substitute the regular flour in the frangipane for a gluten-free all-purpose flour blend. You may need to adjust the consistency slightly, but this version will still be soft and flavorful.
5. Chocolate Addition
For chocolate lovers, adding a touch of melted dark chocolate to the frangipane mix will introduce a rich, decadent layer of flavor. You can also drizzle chocolate sauce on top of the pudding after baking for an extra indulgence.
6. Spiced Autumn Version
Bring out the best of fall flavors by adding warming spices like nutmeg, clove, and allspice to the frangipane. The addition of these spices will perfectly complement the apples, creating a warm, cozy atmosphere with every bite.
These variations not only allow for personalization but also bring out new textures and flavors that keep the dessert exciting, no matter the occasion.
Storing Leftovers
Leftover Brioche Frangipane Apple Pudding can be stored and enjoyed later, though it’s essential to store it properly to maintain its freshness and taste. Here are some tips on how to best preserve this dessert:
1. Refrigeration
- Storage: Store the leftover pudding in an airtight container or wrap it tightly with plastic wrap to prevent it from drying out. Keep it in the refrigerator for up to 3 days. While the pudding can still be enjoyed cold, reheating is recommended for the best flavor and texture.
- Reheating: To reheat, place individual portions in the microwave for 20-30 seconds or heat it in the oven at a low temperature (around 150°C or 300°F) for about 10-15 minutes. Reheating helps restore the soft, pillowy texture of the brioche and warms the almond filling, making it even more decadent.
2. Freezing
If you have a significant amount of leftovers and don’t plan to finish them within a few days, freezing is a great option:
- Freezing Instructions: Slice the pudding into individual portions and wrap each piece tightly in plastic wrap or place it in a freezer-safe bag. Make sure to remove as much air as possible to prevent freezer burn.
- Storage Time: The pudding can be frozen for up to 1-2 months.
- Thawing & Reheating: To enjoy frozen portions, allow the pudding to thaw overnight in the refrigerator. Then, reheat as described above, or for a quicker option, microwave it directly from frozen, though the texture might not be as perfect as freshly made.
While storing leftovers may slightly alter the texture (especially the brioche’s fluffiness), the flavor will remain delicious, and the pudding will still offer a comforting treat.
What To Eat With Mary Berry’s Brioche Frangipane Apple Pudding?
Mary Berry’s Brioche Frangipane Apple Pudding is already rich and flavorful on its own, but pairing it with complementary sides and toppings can elevate the dining experience to new heights. Here are some delightful accompaniments:
1. Ice Cream
A scoop of vanilla bean ice cream is perhaps one of the most classic pairings. The cool, creamy ice cream melts beautifully over the warm pudding, providing a contrast of textures that enhances the dessert. You could also try other flavors like caramel, cinnamon, or hazelnut to add another layer of indulgence.
2. Whipped Cream
Lightly sweetened whipped cream or a dollop of clotted cream can be served on top for extra richness. If you’re aiming for a more luxurious finish, you could infuse the cream with flavors such as cinnamon, nutmeg, or even a touch of vanilla extract.
3. Custard
A rich, velvety custard is a fantastic addition, especially if you’re craving something even more decadent. A classic English-style custard made with eggs, milk, and sugar, or a pourable crème anglaise, would pair perfectly with the pudding’s almond and fruit notes.
4. Caramel Sauce
For those who love a touch of sweet, buttery indulgence, drizzling warm caramel sauce over the pudding adds a beautiful contrast to the tartness of the apples and the nuttiness of the frangipane. It’s a simple yet luxurious way to elevate the dessert.
5. Fresh Berries
Light, fresh berries such as raspberries, strawberries, or blackberries can be served on the side to balance the sweetness of the pudding. Their slight tartness adds a refreshing contrast and a pop of color to the dish.
6. Tea Or Coffee
This dessert pairs wonderfully with a warm beverage, such as a pot of freshly brewed English breakfast tea or a rich espresso. The slight bitterness of the coffee contrasts nicely with the sweet, nutty, and fruity elements of the pudding.
By pairing the Brioche Frangipane Apple Pudding with one or more of these options, you can create a fully rounded and memorable dessert experience, whether for a family gathering, afternoon tea, or dinner party.
Conclusion
Mary Berry’s Brioche Frangipane Apple Pudding is a dessert that beautifully combines the textures and flavors of tender brioche, almond-rich frangipane, and juicy apples, creating a comforting treat that is perfect for any occasion. The versatility of this recipe allows for endless variations, from swapping fruits and nuts to accommodating dietary restrictions like vegan and gluten-free options.
Storing leftovers is straightforward, whether you choose to refrigerate or freeze, ensuring that the pudding remains enjoyable for days after it’s made. When it comes to serving, pairing this pudding with whipped cream, ice cream, or a warm custard can enhance its indulgent qualities, making it the ultimate crowd-pleaser.
Ultimately, whether you stick to the original recipe or experiment with one of the many variations, Mary Berry’s Brioche Frangipane Apple Pudding is sure to become a beloved dessert in your recipe collection. Its balance of flavor, texture, and comfort makes it a dessert that’s not only delicious but also deeply satisfying.
FAQs
What Are The Key Ingredients In Mary Berry’s Brioche Frangipane Apple Pudding?
The key ingredients in this recipe include brioche bread, apples (typically Bramley or Granny Smith), butter, sugar, eggs, ground almonds, and a splash of brandy or apple juice. The frangipane filling consists mainly of butter, sugar, eggs, and ground almonds, giving it a rich, nutty flavor that pairs perfectly with the soft brioche and tender apples.
Can I Substitute The Brioche Bread With Another Type Of Bread For The Apple Pudding?
While brioche is recommended for its light, buttery texture, you can substitute it with other soft, slightly sweet breads like challah or a rich white bread. However, keep in mind that the final texture may be slightly different, as brioche has a denser crumb and a richer flavor due to the high butter content.
How Do I Prevent The Frangipane From Becoming Too Soggy In The Pudding?
To avoid a soggy frangipane, it’s important to ensure that the brioche bread is slightly stale before using it, as it will absorb the custard and frangipane mixture without becoming overly soggy. You can also lightly toast the brioche before assembling the pudding, which will help it hold its shape. Additionally, bake the pudding until it’s golden brown and set, ensuring the frangipane cooks through without becoming too runny.
