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