Brown Betty
1.1lt (2 pints) Stale Breadcrumbs
1.1lt (2 pints) Apples, sliced
110g (4oz) Brown Sugar
110g (4oz) Sugar
110g-225g (4-8oz) Water
50g (2oz) Butter
½ Lemon, juice and rind
1 tsp Cinnamon
¼ tsp Nutmeg
Butter a baking dish.
Make coarse crumbs from the stale bread and place a layer on the bottom of the baking dish.
Add a layer of half the sliced apples and sprinkle with half the sugar, to which nutmeg and cinnamon have been added.
Dot with butter, sprinkle over another layer of crumbs, add the remaining apples, sugar and spices and dot again with butter.
Cover with the remaining crumbs and dot this with the remaining butter.
Pour over the water, lemon juice and the grated lemon rind.
Bake in a moderate oven for about 45 minutes, covering the dish for the first half of the time and removing the cover for the latter part of the baking.
Serve with cream, lemon sauce, or hard sauce.
The quantity of water necessary depends on the dryness of the crumbs and the juiciness of the apples.
Serves: 6-8
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved