Bonfire night treat meets classic comfort food.
A doubly delicious dessert that your family won’t be able to resist
3 red dessert apples
juice ½ lemon
4 tbsp. golden caster sugar
397g can caramel (we used Carnation)
6 brioche finger rolls, sliced into rounds
400ml full-fat milk
200ml double cream
1 tsp. vanilla extract
ice cream, to serve (optional)
- Core the apples, then slice into rings about as thick as a 50p piece. Toss through the lemon juice and 2 tbsp. sugar. Spread about 2 /3 of the caramel over the base of a large baking dish (ours was 20 x 30cm).
- Layer the brioche and apple rings in the dish in overlapping lines. Dot spoonfuls of the leftover caramel here and there, leaving bits of apple poking out. In a jug, whisk the eggs, milk, cream, vanilla extract and 1 tbsp. sugar. Pour the mixture over the brioche and apples, making sure it’s all well covered, then wrap in cling film. Set aside for at least 30 mins, or overnight, in the fridge.
- Heat oven to 170C/150C fan/gas 3. Uncover the pudding and scatter with the remaining 1 tbsp. sugar. Bake for 45-50 mins until the top is golden and the custard has set. The caramel should be bubbling around the edges and the pudding puffed up. Serve with vanilla ice cream, if you like.