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Baked Toffee Apple & Ginger Brioche & Butter Pudding

Baked Toffee Apple & Ginger Brioche & Butter Pudding

As Autumn draws in, is there any better combination of food than sweet bread, soft apples, caramel and custard?

 We think not, which is why we cooked up this ultimate comfort pud in the Thermapen kitchen with Brighton-based chef Laura Tulloch. The perfect dessert to enjoy on a cosy night in around Halloween and Bonfire Night, this baked toffee apple and ginger brioche and butter pudding is sweet, creamy and filling, with a hint of heat from the ginger. 

Temperatures

Ensure to heat the caramel to 118°C – 120°C to make your sauce the perfect pourable consistency.

Ingredients
Serves 6-8
  • 4 small dessert apples, peeled, cut into slim pieces, and left in cold water with a squeeze of lemon (to preserve the colour) 1 400g brioche loaf, crusts removed and cut into fingers or triangles
  • 1 400g brioche loaf, crusts removed and cut into fingers or triangles
For the custard
  • 2 free-range eggs
  • 350ml full-fat milk
  • 50ml double cream
  • 25g sugar
  • ½ tsp of vanilla essence (or to taste)
For the caramel
  • 200g light muscovado sugar
  • 125ml double cream
  • 125ml full-fat milk
  • 2 tsp grated root ginger
directions
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  • Firstly, make the custard by gently warming the milk and cream in a saucepan. Do not let it boil. Crack the eggs into a bowl, add the sugar and lightly whisk until pale. Add the warm milk mixture and gently stir, mixing in the vanilla.
  • Butter an ovenproof dish. Put in a layer of apple then a layer of brioche, followed by more apple pieces, and then more brioche. Finish with a few pieces of apple.
  • Pour the custard over the brioche and apples. Gently push down on the pudding.
  • Heat the oven to 140°C/ 120°C fan/ gas 1.
  • Put the pudding in the oven and cook for 1 hour. Check the internal temperature with your Thermapen, ensuring it has reached 70°C.
To make the caramel
  • To make the caramel, combine all of the ingredients in a saucepan and simmer over a low heat, whisking constantly until thickened. Remove once the internal temperature reaches 118°C – 120°C (the hotter the caramel gets the more brittle it will become — we want to be able to pour the sauce).
  • Pour the caramel over the cooked pudding and place under a grill for few minutes. Cook until golden, watching closely as it can cook quickly. Enjoy a slice with some extra caramel sauce or some cream.
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" I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made"

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