Apples are flavoursome, nutritious, versatile, and widely
available. Many are home grown and have not travelled for thousands
of miles before reaching our kitchens. Apple Brown Betty is an old
fashioned pudding that has lost none of its appeal and is great
family dish for Sunday lunch.
DRIED CRUMB MIXTURE
- ½ loaf white bread or 60g (2oz) dried breadcrumbs
- 60g (2oz) melted butter
SPICED SUGAR MIXTURE
- 90g (3oz) light brown sugar, or less, depending on taste
- 1 tsp cinnamon
- ¼ tsp each powdered nutmeg and cloves (or mixed spice)
- ½ tsp salt
- 1 tsp grated or zested lemon rind
- 600g (1¼ lbs) cooking apples e.g. large Bramleys, peeled and
- 4 tbsp lemon juice
- 1 tsp vanilla extract
- Yoghurt, whipped cream, or custard, to serve.
- You will need an 850ml (1½ pint) oven proof, deep pie dish,
- Preheat oven to 230ºC, set to Bake, rack position D.
- First make the dried crumbs. If you have a food processor or a Dualit mini chopper this
is simple. After removing all the crusts, cube the bread. Place the
cubes in the bowl and whiz briefly until all the crumbs are roughly
equal in size.
- If you don't have a machine, pull the bread to pieces in your
fingers and chop on a board using a large knife.
- Place the crumbs in the oven tray to a depth of about 2cm (¾
inch) and bake for 10 minutes or so until they are golden and
- Mix and toss with a fork after five minutes. Break them up
again in a plastic bag, using a wooden spoon, or return them to the
food processor. Mix the crumbs with the melted butter.
- Spiced sugar: sift the sugar, spices, and salt into a bowl and
add the lemon rind.
- Apple mixture: slice the apples into a bowl
with the lemon juice, and toss.
- To assemble: line the bottom of the pie dish with one-third of
the crumb mixture.
- Place half the apples on top ofthe crumbs, and then cover with
half of the spiced sugar.
- Sprinkle with vanilla extract as you go.
- Cover with another third of the remaining crumb mixture. Add
the rest of the apples, sprinkle with more spiced sugar and vanilla
extract. Place the rest of the crumbs on top. Cover with foil or a
porcelain plate and bake for 10 minutes.
- Reduce the temperature to 180°C and bake for a further 25
minutes until the apples are nearly tender when pierced with a
- Remove the foil or plate, reset the temperature back at 230ºC
and let the pudding brown for about 15-20 minutes.
- Serve hot with Yoghurt, whipped cream, or custard.