Ingredients

Custard

• 4 large eggs
• 400ml double cream
• 400ml milk
• 50g caster sugar

Pudding

• 1 loaf of brioche, sliced
• 50-75g butter
• 3 medium eating apples, peeled, decored, sliced .5mm-1cm thick (drizzle over a little lemon juice to avoid them browning)
• 4 tbsp sultanas
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 2 tbsp demura sugar

Calvados Cream:

• 2 tbsp calvados
• drop of pure vanilla essence
• 200ml double cream
• 6 tbsp icing sugar

Method

1. Custard: Preheat an oven to 180°C. Whisk all the custard ingredients together so that they are well combined.
2. Pudding: Butter an ovenproof container that will hold 1.5-2 litres. Lightly grease the container with butter. Butter the brioche and line the base of the container with it. Spread the apple slices over the brioche and scatter over the sultanas. Scatter the brown sugar and cinnamon over the apple and pour over 1/2 the custard mixture. Finish the pudding with the remaining brioche so that it covers all the container. Pour the remaining custard over the brioche and leave it to stand for 5 minutes to absorb the custard.
3. To Cook: Sprinkle the demura sugar over the pudding and place on the centre shelf in the preheated oven. Leave the pudding to cook for 45-50 minutes. The custard should be set and the bread slightly golden. Serve or keep in a warm place until ready to serve.
4. Calvados Cream: Place the icing sugar in a saucepan and gradually stir in the cream with a wooden spoon, avoiding lumps. Add the calvados and vanilla essence, place the pan over a medium heat. Bring the cream to a simmer and serve or keep warm until ready to serve.
5. To Serve: Serve slices of the custard with a calvados cream drizzled around it and sprinkle over a little icing sugar (optional). If you like you can simply serve the pudding with a little cream or ice-cream.