Brioche frangipane apple pudding
Ingredients
- ½ brioche loaf, cut into 5mm/¼in slices
- 175g/6oz butter, softened, plus extra for greasing
- 175g/6oz caster sugar
- 175g/6oz ground almonds
- 1 tsp almond extract
- 3 free-range eggs, beaten
- 25g/1oz plain flour
- 2 red dessert apples, cored and sliced, skin on
- 2 tbsp apricot jam
- 1 tbsp flaked almonds, toasted
- icing sugar, for dusting
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