‘Easy to make’: Mary Berry's frangipane brioche pudding is ultimate comfort dessert

Autumn is synonymous with indulgent puddings made of simple seasonal fruits, and Mary Berry’s frangipane cake perfectly fits the bill.

Fans have proclaimed that the pudding, a wheel of golden frangipane set with thinly sliced tart apples on a base of fluffy brioche, is a doddle to prepare.

“This is definitely right at the top of my favourite simple puds,” the cook declared in a YouTube clip for the BBC.

Cooking enthusiasts appeared equally satisfied with the recipe, with one writing in the comments: “Made this for dessert and it was easy to make and delicious.”

Another who had an equally pleasant experience penned: “Tried this and it’s a great dessert to make. The brioche at the base is a brilliant idea.”

READ MORE: Mary Berry's 'easy' flapjacks take 30 minutes to bake with just four ingredients

The recipe, shared on Berry’s website, goes as follows:

Ingredients

½ brioche loaf

175grams (6oz) butter, softened, plus extra for greasing

175grams (6oz)caster sugar

One tsp almond extract

175grams (6oz) ground almonds

Three eggs, beaten

25grams (1oz) plain flour

Two red dessert apples, skin on, cored and thinly sliced

Two tbsp apricot jam

One tbsp flaked almonds, toasted

Icing sugar, for dusting.

Method:

1. You will need a large, shallow ovenproof dish, about 28cm (11in) in diameter. Preheat the oven to 200°C /180°C fan /Gas six, and grease the dish with butter.
2. Slice the brioche into thin slices, about 5mm and arrange these over the base of the dish. Make sure you cover the base and fill in all the gaps, but don’t overlap the slices.
3. Measure the butter and sugar into a food processor and whizz until pale and fluffy. Add the almond extract, ground almonds, eggs and flour, then whizz again until the mixture is soft and creamy and there are no lumps. Be careful not to over-process.
4. Spoon the mixture over the brioche base and spread it to the sides. Arrange the sliced apples in a neat overlapping circular pattern over the top. Bake the pudding in the oven for about 40 minutes until lightly golden all over and firm in the centre when lightly pressed.
5. Melt the hame with two tablespoons of water in a small pan. Brush over the surface and sprinkle with flaked almonds.
6. Dust the pudding with icing sugar and serve warm.