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Apple Brown Betty
This recipe is in categories Edwardians and WW1, Baking, Desserts,
About this recipe:
The apples need to be quite thinly sliced once they are peeled. Use a peeler rather than a knife to peel the apples. Always peel away from your hand.
The finished pudding will be very hot when you take it from the oven, use oven gloves and have a heat proof board ready to put it on, as it is quite heavy.
10-20 minutes chopping and peeling, 5-10 minutes assembling.
Number of servings:
Serve hot on its own or with custard.
This is a vegetarian recipe
This was an economical dish making use of stale or leftover bread. Both summer pudding and bread and butter pudding are from the same tradition.
A betty is a baked pudding. This dish became very popular in colonial America but also remained a common dish in England.
There are many variations using fruits that were in season at different times and omitting more expensive ingredients, like the spices and raisins.
- 2 1/2 lb (1 kg) apples (or other fruit in season)
- 8 oz (200 g) fresh white breadcrumbs (about 6 slices)
- 5 oz (120 g) brown sugar
- 3oz (75 g) butter
- 5 oz (120 g) raisins or sultanas
- grated rind of 1 lemon
- 2-3 tablespoons lemon juice
- grated nutmeg or cinnamon to flavour (less than 1 teaspoon, a generous pinch)
Making and cooking it
- Pre-heat oven to 375F, 190C (Gas mark 5)
- Peel, core and thinly slice the apples
- Grease a medium-sized ovenproof dish
- Put one third of the breadcrumbs in the bottom and dot with some of the butter
- Put half the apples on top
- Sprinkle with half the sugar, lemon rind, lemon juice, raisins and nutmeg or cinnamon
- Put one third of the breadcrumbs on top and dot with more of the butter
- Put on the rest of the apples, sugar etc
- Cover with remaining breadcrumbs, dot the top with the rest of the butter
- Cook for about 40 mins until the apples are tender and the top is golden brown