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Apple brown Betty
Apple brown Betty


  • 8 slices white toast bread
  • 60g butter, softened
  • 600g (3) Granny Smith apples
  • ½ cup golden syrup
  • Finely grated zest and juice 1 lemon
  • Custard sauce, crème anglaise or vanilla ice cream, to serve

Apple brown Betty

  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Preheat oven to 200°C. Spread bread generously with soft butter, then remove the crusts and cut each slice into triangles.

Peel, core and finely slice the apples. Make the dessert in a deep enamel pudding dish approximately 20cm long x 14cm wide x 5cm deep (or something similar). Make 3 layers of buttered bread and 2 layers of apple: drizzle each layer with golden syrup, scatter with a little lemon zest and moisten with lemon juice. Allow plenty of bread triangles and about two-thirds of the golden syrup for the top, putting this last layer of bread buttered side uppermost. Cover loosely with a sheet of baking paper, then with tinfoil (the tinfoil will stick without the baking paper).

Bake for 15 minutes, remove foil and baking paper and continue cooking for a further 15-25 minutes, until apples are tender and the bread topping is golden and crusty. Serve hottish with custard, crème anglaise or ice cream.

From Taste magazine, July 2009.

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