Steamed apple brioche pudding with calvados anglaise

Babiche Martens

Ingredients

25 g	Butter, melted
½ cup	Brown sugar
3	Apples, (golden delicious, peeled and grated) (Main)
200 g	Brioche
1	Lemon, (zested)
100 g	Brown sugar
2 tsp	Cinnamon
1 tsp	Vanilla extract
3	Eggs
1 cup	Cream
½ cup	Milk

Calvados anglaise

2 Tbsp	Caster sugar
3	Eggs, yolks
1 Tbsp	Vanilla extract
1 ½ cups	Milk
3 tsp	Calvados (apple brandy), or brandy

Directions

1. To make the anglaise, whisk the eggs, sugar and vanilla in a bowl.
2. Bring the milk to a simmering point then pour over the ingredients and stir just enough until the mixture begins to thicken. Make sure it does not boil.
3. Pour through a chinois or a strainer then stir pour into a saucepan and let gently cook until the custard begins to thicken. When cool, stir through the calvados or brandy.
4. To make the pudding, grease 4 heatproof pudding bowls. Pour the sugar and melted butter into a bowl.
5. Stir through the grated apple. Place 2 Tbsp of apple in the base of each bowl, add the remainder to the brioche mixture.
6. Slice the brioche and put into a second bowl. Add the lemon, cinnamon, sugar and vanilla.
7. Whisk the eggs, cream and milk together then pour over the mixture.
8. Leave to soak for 20 minutes before covering and steaming for 30 minutes. Serve warm with the anglaise poured over