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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180 C, fan 160 C, gas mark 4. | 2. Heat the honey and butter in a medium sized sauce pan, stir in the apples and raisins then transfer to a 1.5 litre ovenproof dish. | 3. Without removing the crusts from the brioche, whiz it to crumbs in a food processor; Add the remaining topping ingredients and pulse until the mixture resembles fine crumbs (stop before the mixture turns into a dough). | 4. Evenly scatter topping crumbs over the fruit and bake for 1 hour until lightly golden and the fruit is bubbling at the edges; cover with foil after the first 20 minutes of the cooking foil so it doesn’t get too brown. | 5. Serve the pudding hot, 10 - 15 minutes out of the oven, with Calvados Cream. | 6. Calvados Cream: whisk the ingredients together in a bowl, cover and chill until required. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
honey	110			-	-	-	-
butter	75	g	unsalted	427.5	19.6425	13.3575	36.0
apple	1 1/4		peeled quartered cored sliced	81.25	21.5781	0.4062	0.2656
raisin	75			37372.5	9840.6	419.5125	56.925
brioche bread	150	g		133.5	0.0	29.7	0.75
muscovado sugar	150			133.5	0.0	29.7	0.75
vanilla extract	3	drops		-	-	-	-
almond	150	g	ground	1326.0	0.0	0.0	150.0
butter	150	g	unsalted diced	427.5	19.6425	13.3575	36.0
creme fraiche	315			133.5	0.0	29.7	0.75
calvados	2	tablespoons		133.5	0.0	29.7	0.75
icing sugar	75		sifted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.