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Apple brown betty
5 cooking apples, peeled, cored
90g/31⁄2oz Demerara or soft
finely grated zest of 1 lemon
1⁄2 teaspoon ground cinnamon
pinch of ground nutmeg
225g/8oz fresh breadcrumbs
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
1.2-litre/2pt ovenproof dish.
• Cook the apples with 15g/1⁄2oz of the butter, 15g/1⁄2oz of the sugar, the
lemon zest, cinnamon and nutmeg for 10–15 minutes until the apples
are soft enough to beat to a purée.
• Melt the remaining butter in a frying pan over a low heat, and add the
breadcrumbs and remaining sugar. Toss until the crumbs are coated, and
continue tossing while you fry the crumbs until they are golden brown.
• Spread one-third of the crumbs in the greased ovenproof dish, and add
half of the apple purée in an even layer. Add another third of the crumbs
and the remaining apple, then finish with a layer of crumbs. Bake in the
oven for 20 minutes or until crisp and golden on top. Serve hot, either
plain or with cream or ice cream.
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