This is a print preview of "Apple And Cinnamon Brown Betty" recipe.

Apple And Cinnamon Brown Betty Recipe
by Global Cookbook

Apple And Cinnamon Brown Betty
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  Servings: 1

Ingredients

  • 175 gm Fresh brown breadcrumbs
  • 85 gm Unsalted butter
  • 600 gm Bramley apples
  • 125 gm Demerara sugar
  • 1 x Cinnamon stick Grated zest and juice of 1 lemon
  • 1 Tbsp. Extra demerara sugar

Directions

  1. Preheat the oven to 180C/350F/gas 4.
  2. Peel, core and thinly slice the apples into a bowl. Fold in the demerara sugar, lemon zest and juice and the cinnamon stick (broken into 5 or possibly 6 pcs).
  3. Make the buttered crumbs by melting the butter in a heavy frying pan and tipping in the breadcrumbs. 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.
  4. Layer the apple and crumbs in a buttered ovenproof dish (1.25 litre/2 pint size) finishing with a layer of crumbs. Press down with the back of a spoon. Sprinkle the extra demerara sugar on top.
  5. 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.
  6. 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. Serve with clotted cream.