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.
Pour the lemon juice into a medium-sized bowl. Peel and core the apples, then cut them into six or eight segments and toss them in the juice. Add the sugar and toss again.
Bake for about 15 minutes, then check their progress. When the pastries are baked the dough should have risen and the apples will be rather brown on their protruding edges. If this stage has not been reached, return to the oven and cook for a further 5 minutes then check again. These pastries are not good if underdone, so be conservative and err on the long side.
Serve warm, dusted with icing sugar and possibly accompanied by vanilla ice-cream.
© 1999 Alastair Little. All rights reserved.