I made a pudding last night too.
We had some apples that had been hanging around for a while and were really past their best. I peeled, cored and chopped them and sautéed them in butter and sugar, then flambéed them in a big splash of Calvados. You could use brandy or even whisky if you don’t have Calvados, but I think that some alcohol is essential here for the extra depth of flavour. Grand Marnier would work too, but I think you would probably want to grate some orange zest into the cooking apples in that case, to give the dish a more orange quality.
I had already made some simple pancakes which were waiting on warmed plates and I topped these with the cooked apples and poured over some cold crème anglaise, which I’d made earlier in the afternoon. You could just as easily use a shop-bought custard or maybe vanilla ice cream or some whipped cream would also be nice. In a Breton crêperie, you would probably get a squirt of crème chantilly from a can, so that would be another option.