This is from ” Tender Volume 2″ by Nigel Slater and makes a pudding with a lighter and less rich topping than a crumble. SErve with double cream.
Ingredients
- 1 kg sharp apples e.g Bramley's
- a very small pinch ground cinnamon
- 125 g soft white bread
- 75 g light muscovado sugar
- 75 g butter lightly beaten
- double cream to serve
Servings:
Instructions
- Heat the oven to 190 C, 170 Fan, Gas 5.
- Peel and core the apples and cut into thick slices. Put into a buttered pudding basin or shallow casserole and toss very gently with the cinnamon.
- Whizz the bread to rough crumbs in a food processor, then add the sugar and mix. Cover the apples loosely with the mixture.
- Melt the butter in a small pan, then pour it over the crumbs making certain to soak them all.
- Bake for 35 minutes, until the apples are soft and melting and the crumbs on top are golden and crisp.
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