Brioche frangipane apple pudding

When you feel in need of a comfort pudding this fits the bill. It’s perfect for Sunday lunch, served warm with ice cream, custard, cream or crème fraîche.

Melt the jam with 2 tbsp of water in a small pan. Brush over the surface and sprinkle with flaked almonds

Serves 8

Prepare ahead Can be made and baked up to 8 hours ahead and reheated to serve.

½ brioche loaf

175g (6oz) butter, softened,

plus extra for greasing

175g (6oz) caster sugar

1 tsp almond extract

175g (6oz) ground almonds

3 eggs, beaten

25g (1oz) plain flour

2 red dessert apples, skin

on, cored and thinly sliced

2 tbsp apricot jam

1 tbsp flaked almonds, toasted

icing sugar, for dusting