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