Brown Betty Recipe
Brown Betty Recipe with Breadcrumbs, Butter, Apples, Brown Sugar, Cinnamon and Lemon
INGREDIENTS
6 oz (175g) fresh Breadcrumbs, 1/2 white & 1/2 brown
3 oz (75g) melted Butter
1 1/2 lb (675g) Cooking Apples
4 oz (100g) Brown Sugar
1 teaspoon ground Cinnamon
Grated rind & Juice from 1/2 Lemon
Cream to serve
METHOD
Put the Breadcrumbs into a bowl and pour on the melted Butter. Mix lightly with a knife. Peel, core and thinly slice the Apples. Mix them with the Sugar, Cinnamon, Lemon rind and juice.
Butter a 2 pint (1.2 litre) pudding basin. Put in a thin layer of crumbs then a layer of Apples. Do this again and then finish with a layer of crumbs. Cover with a sheet of kitchen foil.
Bake at 350F / 180C / makr 4 for 20 minutes. Remove the foil and bake for a futher 30 minutes or until the top has browned nicely and the Apples are tender. Serve hot with Cream. The Apples should have started to caramelize and become transparent and amber coloured.
Serves 4 to 6.
Based on the Brown Betty Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).