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Apple Brown Betty
This recipe is in categories Desserts, Edwardians and WW1,
About this 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.
For images of the cooking process see our Apple Brown Betty Pictures.
With thanks to Paul and Helen of Discover History and Victoria Witty at Canons- Ashby for their help with making this podcast.
- 2 1/2 lb apples (or other fruit in season)
- 8 oz fresh white breadcrumbs (about 6 slices)
- 5 oz brown sugar
- 3 oz butter
- 5 oz 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
- Heat the range oven
- 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 an hour in the oven, until the apples are tender and the top is golden brown