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We’ve now been having amusing with Mary Berry’s new TV assortment referred to as “Simple Comforts”.  With so much uncertainty regarding the coming months I would love simple and comfort more than ever.  Mary is this type of genius at what I would identify proper space cooking.  Designed for us peculiar other folks for every single day foods and the precise family match.  You in reality can not pass incorrect in conjunction with her recipes.

However, I did with this one!

Proper right here we are once more inside the United Kingdom for the next six months, pining for the out of place months that we didn’t have in France this 12 months then again at the equivalent time feeling so thankful that we controlled to get there the least bit and enjoy 8 very good weeks of almost uninterrupted sunshine.  Once more space we are nearly by way of our quarantine period and the local weather has been very good.  Some would identify it an Indian summer time.  It’s been nice to be able to sit down in our little yard and enjoy some recent air, even on rainy days the sun has pop out throughout the afternoon.  Quarantine could have been so much worse if it was once cold and wet extra ceaselessly than no longer.

Nick has nurtured our flowering plants once more to existence so that we now have been ready to get pleasure from some colour throughout the yard.  I picked a couple of of our plants to cheer us up indoors.  To our pleasure we now have moreover came upon that our rhubarb plant, only one 12 months old-fashioned, continues to take care of on giving.

Throughout the first episode of her new assortment Mary made an apple dessert referred to as “brioche frangipane apple pudding” which appeared each and every delicious and easy to make.  For the ground she used slices of brioche and it just so came about that I had offered a sliced brioche once more with me from France.

I moreover had an excessive amount of rhubarb from the yard so I decided to use that as a substitute of apples.

Unfortunately it didn’t figure out moderately right kind as I used the incorrect measurement of dish.  Mine was once slightly smaller in diameter and slightly deeper.  The upshot of this was once that once the cooking time was once up, the middle of the pie was once nevertheless uncooked, definitely liquid actually.  So I had to prepare dinner dinner it for for for much longer and regardless of protective it with foil to try to stop burning it did in finding your self being slightly crozzled around the edges.  Which does pass to suggest that measurement does subject!

I was upset to mention the least and didn’t do the extra step of brushing with an apricot glaze and sprinkling with flaked almonds.

However, it was once yummy!  Ignoring the occasional slightly dark tasting bits, it was once moderately delicious.  I will without a doubt be making it another time, each with apples or with rhubarb.  Possibly even with sliced pears or plum halves.  Then again next time I will use a larger, shallower dish.

I specifically just like the considered using a layer of brioche for the ground of the pie (or pudding).  It worked really well and is a pleasing exchange from a pastry bottom.  (Regardless that mine was once a touch overdone.)  I can be doing that another time!

The episode with the recipe is in this day and age nevertheless out there on BBC iPlayer and you can see it on the net proper right here and proper right here.


4-5 slices of brioche loaf

175g spreadable butter (I used Lurpak spreadable)

175g caster sugar

1 tsp almond extract

175g flooring almonds

3 eggs

25g undeniable flour

about 6 sticks of rhubarb, washed and decrease into 5cm lengths


Preheat the oven to 200° C / 180° fan / fuel mk 6.  Butter a large, shallow baking dish about 28cm dia.

Press slices of brioche into the bottom of the dish, filling in gaps then again no longer overlapping.

Put the butter and sugar proper right into a foods processor and whizz until delicate and fluffy.  Upload the extract, almonds eggs and flour and whizz another time until excellent and blank.  Spread the combo frivolously over the brioche base and get ready the fruit on prime.  

Bake for roughly 40 mins until golden brown and the centre is company.  Serve warmth.

Cuts into 8 generous slices.


I made it another time using a larger, shallower dish and it worked upper.  It was once cooked utterly throughout the 40 mins stated throughout the recipe.  I moreover used slightly a lot much less flooring almonds and further flour; 150g and 50g.  This was once because of this is the entire backside almonds I had in stock but it surely definitely was once nevertheless delicious – if one thing I hottest it.

I later made it in a very good better dish, 28cm, using apples as in keeping with Mary’s distinctive recipe and that worked even upper!  You might read about it while you pass proper right here.

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