Paul Gayler's Toffee Apple, Camembert and Blackberry Pudding
Paul is Head Chef at The Lanesborough on Hyde Park Corner, which is one of the world's most exclusive and sought-after hotels. His passion for good food began at the tender age of 12 and Paul remains a culinary genius to this day, overseeing a team of 40 talented chefs.

• Pre-heat oven to 300F/150C/ Gas mark 2
• Heat the butter in a non-stick frying pan, add the diced apple and 5tbs of the sugar then cook until caramelised, about 10-12 minutes. Flambé with the brandy, set aside to cool.
• In a blender combine the milk and ¾ of the caramelised apple and blend until smooth.
• In a pan, simmer the cream with the apple milk mixture, add the diced Camembert and allow to dissolve, but not boil.
• In a bowl, combine the egg yolks, remaining sugar and vanilla extract. Mix well until light and fluffy.
• Pour the cream mixture into the yolks whilst stirring constantly, then strain through a fine strainer.
• Melt the apple jelly with 3tbs of water in a pan until dissolve.
• Cut the brioche slices in half slices diagonally and the brush both sides with the quince mixture.
• Layer the bread, the remaining caramelised apples and the blackberries neatly in a shallow ovenproof dish. Pour over the apple cream cheese.
• Place the dish in a large baking dish. Add enough boiling water to come halfway up the sides of the dish.
• Place the pudding in the oven, uncovered for about 40-45 minutes until the cream cheese has set and the pudding is lightly brown.
• Dust with a little icing sugar and gaze before serving

Serve with a little pouring cream or cider apple sorbet. Figs are a nice alternative to the blackberries in the dish.