1 kg (2.2 lb) cooking (tart) apples
4 tbsp golden syrup (substitute light corn syrup)
fat for greasing
2 cups (4 oz) 150g stale wholemeal breadcrumbs
1/2 cup (90 g) Demerara (raw) sugar
2 tbsp water
grated rind and juice of 1 lemon
4 tbsp golden syrup (substitute light corn syrup)
fat for greasing
2 cups (4 oz) 150g stale wholemeal breadcrumbs
1/2 cup (90 g) Demerara (raw) sugar
2 tbsp water
grated rind and juice of 1 lemon
method
1. Peel, core, and thinly slice the apples.
2. Coat a greased 1 litre pie dish with a thin layer of breadcrumbs, then fill with alternate layers of apples, lemon rind, and breadcrumbs.
3. Heat the syrup, sugar, water, and lemon juice in a saucepan and pour over the mixture.
4. Bake in a warm oven at 160°C, Gas 3, for 1 - 1 1/2 hours until the pudding is brown and the apple cooked.
5. Serve with single cream or any pouring custard
2. Coat a greased 1 litre pie dish with a thin layer of breadcrumbs, then fill with alternate layers of apples, lemon rind, and breadcrumbs.
3. Heat the syrup, sugar, water, and lemon juice in a saucepan and pour over the mixture.
4. Bake in a warm oven at 160°C, Gas 3, for 1 - 1 1/2 hours until the pudding is brown and the apple cooked.
5. Serve with single cream or any pouring custard
serving amount
serves 6
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