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!)”
1hr 25mins

Ingredients Nutrition


  1. Preheat the oven to 180 C, fan 160 C, gas mark 4.
  2. 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.
  3. 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).
  4. 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.
  5. Serve the pudding hot, 10 - 15 minutes out of the oven, with Calvados Cream.
  6. Calvados Cream: whisk the ingredients together in a bowl, cover and chill until required.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a