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Apple and Maple Brioche Butter Pudding



Apple and Maple Brioche Butter Pudding from A. Resident, West of Scotland



St Mary Magdalenes


St Mary Magdalenes

Preparation Time

St Mary Magdalenes

Cooking Time

St Mary Magdalenes


  • 100g sugar
  • 100g butter
  • 6 sessert apples, peeled and sliced
  • 250ml double cream
  • 250ml milk
  • 3 eggs
  • Seeds from 1 vanilla pod
  • 2 teaspoons pur maple syrup
  • 3400g brioche loaf sliced


Preheat oven to 120C Gas 1. Melt sugar and butter in a pan.and stir until appples have softened. Turn off heat.

Whisk cream and milk together with the eggs and add the vanilla pod seeds

In an ovenproof dish layer the apples and brioche. Leave the caramelised sugar and buttter in the pan

pour milk mixture over the apple and brioche and leave to soak for 30 minutes

Reheat the remaining caramel and add the maple syrup then brush mixture over the top of the brioche and apple.

Brown the top under the grill to a crisp texture

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