Brown Betty: the recipe!

February 19, 2013 4:20 pm Published by Leave your thoughts

The pudding that can cure colds and stop flu in its tracks….according to my friend, Sarah!  She credits it with her recovery from a lingering illness when a student – and made sure to have this pudding at every opportunity afterwards, to ‘boost her immune system’!

We all ate it too, of course, just to be on the safe side. It was lovely….thick, rich and sticky, and not so complicated that the university kitchen staff couldn’t be trusted with it. (And though that sounds rude, you should see what they could do with a simple jacket potato…)

So, it’s time to get a Brown Betty recipe up on our website. It will help you face the sleet, the snow, your children’s headmistress, and your next essay-crisis.


Brown Betty

900g cooking apples, peeled, cored and sliced

175g breadcrumbs

85g butter

85g soft brown sugar (it has to be brown….hence the name!)

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp mixed spice

Grated zest of 2 lemons

2 tbsp lemon juice



Preheat oven to 180C (350F/Gas mark 4).

Melt the butter in a saucepan, add breadcrumbs and mix well.

Mix the apples, sugar and all other ingredients in a bowl.

Put half the apple mixture into a baking dish.  Cover with half of the breadcrumb mixture. Repeat.

Bake for 35-45 minutes.

A Brown Betty is a traditional American pudding; you can substitute pears or berries for the apples. It was apparently one of the favourite puddings of Ronald and Nancy Reagan in the White House. Obama, it seems, prefers sweet pumpkin pie, which in the interests of political impartiality, we will  cover next week.

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This post was written by Sue

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