Esta es una exhibición prevé de cómo se va ver la receta de 'Apple And Cinnamon Brown Betty' imprimido.

Receta Apple And Cinnamon Brown Betty
by Global Cookbook

Apple And Cinnamon Brown Betty
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 175 gm Fresh brown breadcrumbs
  • 85 gm Unsalted butter
  • 600 gm Bramley apples
  • 125 gm Demerara sugar
  • 1 x Cinnamon stick Grated zest and juice of 1 lemon
  • 1 Tbsp. Extra demerara sugar

Direcciones

  1. Preheat the oven to 180C/350F/gas 4.
  2. Peel, core and thinly slice the apples into a bowl. Fold in the demerara sugar, lemon zest and juice and the cinnamon stick (broken into 5 or possibly 6 pcs).
  3. Make the buttered crumbs by melting the butter in a heavy frying pan and tipping in the breadcrumbs. Cook over a medium heat, stirring constantly with a wooden spoon till all the butter is absorbed into the bread and the crumbs have separated out and are a golden brown colour.
  4. Layer the apple and crumbs in a buttered ovenproof dish (1.25 litre/2 pint size) finishing with a layer of crumbs. Press down with the back of a spoon. Sprinkle the extra demerara sugar on top.
  5. Bake in the centre of the oven for about 45-50 min till the apples are soft (test with a skewer) and the top is crispy and brown.
  6. If the pudding seems to be getting too brown before cooked, cover the surface lightly with a piece of baking parchment or possibly foil, but do not tuck it in as it will spoil the crispy surface. Serve with clotted cream.