Baked toffee apple, and root ginger brioche pudding
What really makes this dessert for me is the fresh ginger, it gives that refreshing, fiery heat that only ginger does!
4 small dessert apples, peeled, cut into slim pieces, and left in cold water with a squeeze of lemon
(this preserves the colour)
brioche loaf 1 × 400g, crusts removed and cut into fingers or triangles
for the custard
2 free-range eggs
350ml full fat milk
50ml double cream
½ tsp of vanilla essence (or to taste)
for the caramel
200g light muscovado sugar
100g unsalted butter
125ml double cream
125ml full fat milk
2 tsp grated root ginger
Firstly, make the custard by gently warming the milk and cream in a saucepan. Do not let it boil. Crack the eggs into a bowl, add the sugar and lightly whisk until pale. Add the warm milk mixture and gently stir, add the vanilla.
Butter an ovenproof dish. Put in a layer of apple then a layer of brioche, followed by more apple pieces, and then more brioche. Finish with a few pieces of apple.
Pour the custard over the brioche and apples, gently push down on the pudding.
Heat the oven to 120C/fan / gas 1.
Put the pudding in the oven and cook for 1 hour, to an internal temperature of 70°c.
Now for the caramel, combine all the ingredients in a saucepan and simmer over a low heat, whisking constantly until thickened, remove once the internal temperature reaches 118°c - 120°c , the hotter the caramel gets the more brittle it will become, we want to be able to pour our sauce.
Pour the caramel over the cooked pudding, and place under a grill for few minutes, cook until golden. Watching closely as it can cook quickly.