100 g light muscovado sugar
100 g butter
4- 6 dessert apples, peeled and cut into slim pieces
250 ml double cream
250 ml milk
1 vanilla pod, split in half
1 × 400 g brioche loaf, crusts removed and cut into fingers or triangles
calvados 1-2 tbsp 1 -2 tbsp Calvados, (a high quality apple brandy)
- Melt the muscovado sugar and butter together in a pan, stirring the sugar into the butter. Add the apple pieces and cook, turning them over once, until they are just tender. Turn off the heat.
- Whisk the cream and milk together with the eggs, then scrape in the seeds from the vanilla pod. Put a layer of apple pieces in an ovenproof dish, then add a layer of brioche slices, followed by more apple pieces and then more brioche slices (leave the remaining caramel in the pan). Finish with a few pieces of apple. Pour the milk mixture over the brioche and apple. Leave to soak while the oven heats up, pressing down gently on the brioche every now and then.
- Heat the oven to 120C/fan 100/gas ½. Put the pudding in the oven and cook for 1 hour, or until it’s puffed, the custard has set and the edges are golden. Cook it for longer, if needed.
- Heat the remaining caramel gently with the calvados and brush or drizzle over the top of the cooked pudding. Slide it under a grill for a few minutes if you want a crisp top.