1. Preheat the oven to 180 C, fan 160 C, gas mark 4. 2. Heat the honey and butter in a medium sized sauce pan, stir in the apples and raisins then transfer to a 1.5 litre ovenproof dish. 3. Without removing the crusts from the brioche, whiz it to crumbs in a food processor; Add the remaining topping ingredients and pulse until the mixture resembles fine crumbs (stop before the mixture turns into a dough). 4. Evenly scatter topping crumbs over the fruit and bake for 1 hour until lightly golden and the fruit is bubbling at the edges; cover with foil after the first 20 minutes of the cooking foil so it doesn’t get too brown. 5. Serve the pudding hot, 10 - 15 minutes out of the oven, with Calvados Cream. 6. Calvados Cream: whisk the ingredients together in a bowl, cover and chill until required. ---------------------------------------------------------------------------
Nutrition
Ingredients
