For me, Thanksgiving dessert has always been pie, but it doesn’t have to be. My daughter and grandson bake pies for dinner at my house, but sometimes I make something too.
This year I have a new dessert – Brioche frangipane (almond) apple pudding. The “pudding” means “dessert”, because this is a British recipe from the queen of British cooking, Mary Berry. I made this dessert a few days ago and I can report that it is easy to make and delicious to eat! I recommend serving it warm with plain cream.
This is the video:
Here’s the RECIPE:
Comfort puddings don’t get better than this; it’s perfect served warm with ice cream, custard, cream or crème fraîche, and great for Sunday lunch.
You will need a large shallow ovenproof dish, about 28cm/11in in diameter.
NOTE: I used a 10″ round Corning Ware baking dish that is a couple of inches high.
Ingredients
½ brioche loaf, cut into 5mm/¼in slices
175g/6oz butter, softened, plus extra for greasing
175g/6oz caster sugar (granulated)
175g/6oz ground almonds (or almond flour)
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
Notes: My brioche bread was purchased sliced, and the slices are thicker than 1/4″. I used slivered almonds instead of flaked (sliced) almonds, and I did not use icing sugar (powdered sugar). I quartered, cored and sliced my apples, skin on.
Method
Preheat the oven to 200C/180C Fan/Gas 6 (350 to 375 degrees).
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. (I used my KitchenAid mixer instead.)
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.
I know we will have pumpkin pie, and probably another kind. Last year it was sour cream apple (recipe in last year’s Thanksgiving dessert post.), and chocolate cream pie.
What do you plan to serve for Thanksgiving dessert? Do you have something new that you want to try?
OK, you had me at “served warm with ice cream, custard, cream or crème fraîche”! Hahaha.
Sounds really yummy!
I make the pumpkin pie recipe on the plain organic pumpkin can, but I substitute maple syrup for sugar, increase the quantity of spices, and use heavy heavy cream or heavy cream/soymilk blend instead of any other type of milk product. I’m going from memory here, because I only make it for Thanksgiving, but I forget whether I adjust quantities to compensate for the maple sugar being liquid, but sugar once hot in a dessert is considered a liquid, so maybe I don’t.
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Whizz? Have never heard that term, must it be done with a food processor? Gave my food processor and Kitchen Aid mixer to DIL. Could it be done by hand?
Apologies for ignorance, but this recipe looks really good, and would like to try it.
Have never had luck with Jonathan apples, though, so would recommend using something else. Honeycrisp is always good, in my experience. There is another better, but memory fails at present.
Thanks Stella.
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Didn’t she say Braeburns?
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I think she did, will need to re-listen.
Braeburns may not be available here, will need to check the grocery store.
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I’m sure you could make it by hand, although a hand mixer would be most helpful to get the right consistency. I used Gala apples, but any nice red apple would work. Honeycrisp would be good.
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Thanks. i kept a small hand mixer, and have a teeny nut chopper, so will try both of those and see which works best.
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Because I’m in a cranberry mood.
https://www.kingarthurbaking.com/recipes/nantucket-cranberry-cake-recipe
Right now I have pomegranate whatchmacallits in the fridge. I have been covering up my salads with them, but I need to find other recipes to use them up. Any suggestions for that would be appreciated. I love to buy them at Costco during this time of year, but I can’t eat them fast enough.
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You could juice them and maybe mix the juice with cider or some other fruit juice?
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I’ve upgraded my usual apple-cranberry pie to this one from Martha Stewart. Apples +pears, and cranberries! Wonderful, and so pretty with the rustic crust.
https://www.marthastewart.com/342181/autumn-harvest-pie
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Found this recipe and plan to make it in addition to the pie.
Mocha Pots de Creme
2 cups heavy whipping cream, 1 cup sugar, 2 tsp vanilla extract, 6 egg yolks, 6 oz 100% unsweetened cocoa baking bars, 1/2 cup vey strong prepared expresso coffee, whipped cream and raspberry preserves for garnish. Bring heavy cream, vanilla and sugar to a boil in a saucepan. Whisk yolks in a bowl, whisk 1/3 of the boiling cream into the yolks. Return remaining cream to a boil and whisk in yolk mixture. Continue to cook, whisking constantly, another 15 or 20 seconds, until slightly thickened. Strain into a bowl and add chocolate. Whisk until smooth, then whisk in coffee. Pour into cups and refrigerate until cold. Garnish. I like to put pudding into pretty coffee cups.
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Sounds delicious!
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