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    You are in: Home / Recipes / Individual Apple Brown Betty Recipe
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    Individual Apple Brown Betty

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Chef #758501's Note:

    Individual servings of sweet apple Brown Bettys. Plain biscuits add a nice crunch to the pudding-like layers. Measurements of the sugar are not exact as they will vary depending on your preferences.

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    Serves: 4



    Units: US | Metric


    1. 1
      In a small saucepan, heat on low the apple juice, golden syrup and sultanas. Simmer for 15 minutes with the lid on and for 10 minutes with the lid off.
    2. 2
      Pre-heat oven to 200 degrees celsius.
    3. 3
      Meanwhile, Cut the crust off of the bread and add to a mixer along with the two biscuits and cinnamon. Mix until a mixture of small breadcrumbs forms. Set aside.
    4. 4
      Peel apples and grate them. Squeeze out excess juice. Set aside in a bowl.
    5. 5
      To the bowl of grated apples add the sultanas and two tablespoons of the apple syrup.
    6. 6
      Butter the bottoms and sides of four 6oz ramekins . Sprinke with brown sugar. Place a layer of apple on the bottom followed by a layer of breadcrumbs. Dot with butter and sprinkle with brown sugar. Place another layer of apple on top followed by the final layer of breadcrumbs and a dusting of brown sugar. (note: you may have to push down layers to fit all of ingredients).
    7. 7
      Pour two tablespoons of the apple syrup over the top of the Brown Bettys and place in the oven for 15 minutes covered with foil, and then 15 minutes uncovered.
    8. 8
      Serve warm with vanilla ice-cream or cream.

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    Nutritional Facts for Individual Apple Brown Betty

    Serving Size: 1 (319 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.1
    Calories from Fat 54
    Total Fat 6.1 g
    Saturated Fat 1.5 g
    Cholesterol 0.9 mg
    Sodium 356.6 mg
    Total Carbohydrate 78.1 g
    Dietary Fiber 5.5 g
    Sugars 43.2 g
    Protein 4.8 g

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