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.
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.
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.
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?