Normandy Apple and Honey Brioche Pudding With Calvados Cream

• 110 g honey
• 75 g unsalted butter
• 1 14 kg apples, peeled, quartered, cored and sliced
• 75 g raisins
• 150 g brioche bread
• 150 g light muscovado sugar
• 3 drops vanilla extract
• 150 g ground almonds
• 150 g unsalted butter (cold and diced)
• 315 g creme fraiche
• 2 tablespoons calvados
• 75 g icing sugar, sifted

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 doesnt 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.

honey, butter, apples, raisins, bread, sugar, vanilla, ground almonds, butter, creme fraiche, calvados, icing sugar

Taken from www.food.com/recipe/normandy-apple-and-honey-brioche-pudding-with-calvados-cream-174053 (may not work)