Apple pizza

This recipe only came into existence because Soho is well endowed with pastry shops. Both Maison Bertaux and Pâtisserie Valerie have supplied me with brioche dough over the years. I suggest that you only do this pudding if you can find the dough, unless baking is a bit of a passion and you have plenty of time, in which case brioche is not particularly hard to make. A simple recipe for the dough is given on the page.