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Dinner with Rukmini
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Chocolate Apple Brioche Pudding
Introduction from Rukmini Iyer
If Marie Antoinette had written a guide to cooking, I’m fairly sure she’d say that this recipe, based on my friend Sophia’s, is a wonderful way to use up leftover brioche. Suffice to say it’s bread-and-butter pudding on acid – and your kitchen will smell suitably decadent once you start stirring together the melted butter, sugar and apples too.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Tear up the brioche rolls and place in a roasting tin along with the roughly chopped chocolate.
Pop the apples, butter and sugar into a saucepan and heat through on a medium heat for 5 minutes, stirring constantly to coat the apples in the melted butter and sugar.
Add the single cream and cook for a further minute, then fish out the apple pieces with a slotted spoon and put them into the dish with the brioche and chocolate.
Whisk the egg yolks in a jug, then pour in the hot cream, whisking continuously until completely incorporated. Pour the mixture over the brioche and apples and squash everything down well.
Transfer the roasting tin to the oven and bake for 25–30 minutes, until golden brown and crisp. Serve immediately.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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