Apple And Cinnamon Brown Betty Recipe

1. 1

   Preheat the oven to 180C/350F/gas 4.

2. 2

   Peel, core and thinly slice the apples into a bowl.

3. 3

   Fold in the demerara sugar, lemon zest and juice and the cinnamon stick (broken into 5 or possibly 6 pcs).

4. 4

   Make the buttered crumbs by melting the butter in a heavy frying pan and tipping in the breadcrumbs.

5. 5

   Cook over a medium heat, stirring constantly with a wooden spoon till all the butter is absorbed into the bread and the crumbs have separated out and are a golden brown colour.

6. 6

   Layer the apple and crumbs in a buttered ovenproof dish (1.25 litre/2 pint size) finishing with a layer of crumbs.

7. 7

   Press down with the back of a spoon.

8. 8

   Sprinkle the extra demerara sugar on top.

9. 9

   Bake in the centre of the oven for about 45-50 min till the apples are soft (test with a skewer) and the top is crispy and brown.

10. 10

    If the pudding seems to be getting too brown before cooked, cover the surface lightly with a piece of baking parchment or possibly foil, but do not tuck it in as it will spoil the crispy surface.

11. 11

    Serve with clotted cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.