Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. Preheat the oven to 350 F or 180 degrees C.
  2. 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.
  3. Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.
  4. When the apples are all peeled, tip them into a strainer and shake dry.
  5. Scoop half the apples into the dish and spread them flat.
  6. Sprinkle with 1 1/2 tbsp demerara sugar and half the cinnamon.
  7. Cut scraps from 1/2 of the remaining butter over the top and cover with half the breadcrumbs.
  8. Make a second layer of apple, this time pressing down evenly.
  9. Sprinkle 1 1/2 more tablespoons demerara sugar, the remaining cinnamon and half the remaining butter over the second layer.
  10. Top with the last of the breadcrumbs and butter.
  11. Place a sheet of foil over the top and cook for 35 minutes.
  12. Meanwhile, melt the reserved butter in a small pan and stir in the almonds.
  13. Spoon this evenly over the top of the dish, sprinkle with the last of the demerara sugar.
  14. 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.
  15. Serve straight from the dish with thick cream or ice cream and sugar.
  16. It is also good cold.
Most Helpful

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 :-)

Daydream June 02, 2005

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.

Barb Gertz December 09, 2002