Prep 20 mins
Cook 50 mins
I love puddings and this is a great way to cure your sweet tooth while using up some of those lovely autumn apples.
- 3 large cooking apples, peeled and cored
- 1 lemon, juiced
- 100 g butter
- 125 g fine fresh white breadcrumbs
- 1⁄4 cup sliced almonds
- 4 tablespoons demerara sugar
- heavy cream, to serve
- brown sugar, to serve
- Preheat the oven to 350 F or 180 degrees C.
- Set aside 50g of the butter and use some of this to smear the base and sides of a dish, about 25 cm x 18 cm and at least 5 cm deep.
- Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.
- When the apples are all peeled, tip them into a strainer and shake dry.
- Scoop half the apples into the dish and spread them flat.
- Sprinkle with 1 1/2 tbsp demerara sugar and half the cinnamon.
- Cut scraps from 1/2 of the remaining butter over the top and cover with half the breadcrumbs.
- Make a second layer of apple, this time pressing down evenly.
- Sprinkle 1 1/2 more tablespoons demerara sugar, the remaining cinnamon and half the remaining butter over the second layer.
- Top with the last of the breadcrumbs and butter.
- Place a sheet of foil over the top and cook for 35 minutes.
- Meanwhile, melt the reserved butter in a small pan and stir in the almonds.
- Spoon this evenly over the top of the dish, sprinkle with the last of the demerara sugar.
- Remove the foil and turn the oven up to 400 F or 200 C and cook for 15 minutes or until the top is caramelised and crusty and the apple is bubbling up around the sides.
- Serve straight from the dish with thick cream or ice cream and sugar.
- It is also good cold.
This is a lovely, crispy, 'appley', quintessentially English pudding, which I loved, and I will certainly make it again. I would rate it 5 stars in a heartbeat, but for a couple of relatively minor points. The cinnamon is not listed in the ingredients - I guessed and put in 3/4 teaspoon, but it probably could have had more (unfortunately I printed out the recipe without Barb's comments). I also got a bit confused about the different amounts of butter used here and there. I recommend keeping a close eye on it during the final browning process - mine just started to burn on top after 8 or 9 minutes, so I whipped it out quickly and it was fine - but had it been left for the full 15 minutes it would have been spoiled. I used brown sugar instead of demerara, and that was fine. I will most definitely make this again. I know my Dad and my sons would love it, so will you please add the cinnamon to the ingredients? Cheers :-)
Delicious, made this for dessert last evening, Recipe is a lot easier than it looks. I used whole grain bread with nuts instead of white. Also used Dark Brown sugar, as I couldn't find DEMERARA sugar. Looked it up on the web and found that dark brown sugar can be substituted. There is no amount of cinnamon listed in recipe, so I just added what I thought was needed , about 1 1/2 teaspoons. Turned out very good will be making it again.