Ingredient:
30-45 g (1-1 ½ oz) butter
175 g (6 oz) stale breadcrumbs
1 kg (2 lb) cooking apples, quartered, cored, peeled, and thinly sliced
125 g (4 oz) caster sugar, plus extra for sprinkling
1 tbsp lemon juice
1-2 tsp ground cinnamon
Deep 1.5-2 Litre (2 ½ -3 ½ pint) Ovenproof Dish
Method:
Melt the butter in a frying pan. Add the breadcrumbs and stir over a medium heat for 5 minutes or until the crumbs are crisp and golden. Remove from the heat.
Toss the apples with the caster sugar, lemon juice, and ground cinnamon.
Press one-quarter of the crisp breadcrumbs over the bottom of the dish. Cover with half of the apple mixture and sprinkle with a further one-quarter of the breadcrumbs.
Arrange the remaining apple mixture on top of the breadcrumbs, spoon over any juices, and cover with the remaining breadcrumbs. Sprinkle the top of the pudding lightly with caster sugar.
Cover the dish with foil. Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 20 minutes.
Remove the foil and continue baking for a further 20 minutes or until the apples is tender and the top is golden brown. Serve warm.
Apple and Cranberry Brown Betty
Add 175 g (6 oz) fresh or thawed frozen cranberries to the apple mixture. Add a little more sugar if necessary.
Peach Melba Brown Betty
Substitute 3 peeled, stoned, and sliced peaches, and 250 g (8 oz) raspberries for the apples. Omit the lemon juice and cinnamon.
30-45 g (1-1 ½ oz) butter
175 g (6 oz) stale breadcrumbs
1 kg (2 lb) cooking apples, quartered, cored, peeled, and thinly sliced
125 g (4 oz) caster sugar, plus extra for sprinkling
1 tbsp lemon juice
1-2 tsp ground cinnamon
Deep 1.5-2 Litre (2 ½ -3 ½ pint) Ovenproof Dish
Method:
Melt the butter in a frying pan. Add the breadcrumbs and stir over a medium heat for 5 minutes or until the crumbs are crisp and golden. Remove from the heat.
Toss the apples with the caster sugar, lemon juice, and ground cinnamon.
Press one-quarter of the crisp breadcrumbs over the bottom of the dish. Cover with half of the apple mixture and sprinkle with a further one-quarter of the breadcrumbs.
Arrange the remaining apple mixture on top of the breadcrumbs, spoon over any juices, and cover with the remaining breadcrumbs. Sprinkle the top of the pudding lightly with caster sugar.
Cover the dish with foil. Bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 20 minutes.
Remove the foil and continue baking for a further 20 minutes or until the apples is tender and the top is golden brown. Serve warm.
Apple and Cranberry Brown Betty
Add 175 g (6 oz) fresh or thawed frozen cranberries to the apple mixture. Add a little more sugar if necessary.
Peach Melba Brown Betty
Substitute 3 peeled, stoned, and sliced peaches, and 250 g (8 oz) raspberries for the apples. Omit the lemon juice and cinnamon.
