Cookery Group

On 15th October, John and Jenny invited us round to make a « Slovakian brioche pudding ».
It’s a dessert made with brioche, apples and sultanas, which can be enjoyed either warm or cold, served with ice cream, custard or crème fraîche if you like.

We spent a lovely afternoon and enjoyed this delicious cake with tea and coffee, as well as some biscuits also made by Jenny.

Slovakian Brioche Pudding (Zemlovka)

75g raisins (soaked overnight in a little fruit juice or liqueur)
2 or 3 apples or pears or a mixture of both, squeeze of lemon juice
400ml full-fat milk
125g unsalted butter, plus extra for greasing the dish
3 eggs
100g soft brown sugar plus 1 tbsp brown sugar
2 tsp cinnamon
1 tsp nutmeg, freshly grated
1 tsp vanilla extract
½ to 1 small brioche, can be a bit stale

Grease a baking dish and preheat the oven to 180C/350F/Gas 4.
Gently warm the milk and the butter in a saucepan, until the butter has melted. Set the milk and butter aside to cool until lukewarm.
Put the eggs and soft brown sugar in a bowl and whisk together, add the cinnamon, nutmeg and vanilla extract until well combined. Whisk in the buttery milk. Peel, core and slice the apples or pears.
Slice the brioche and layer it in the greased baking dish. Scatter the soaked raisins, over the brioche, top with the sliced fruit, squeeze on the lemon juice. Pour in the batter and sprinkle on the brown sugar.
Bake in a preheated oven for about 30-40 minutes until the pudding
is set and has a golden crust on top. Can be served with ice cream, cream or custard.