October 24, 2016 10:22 am Leave your thoughts
This is The Pudding that can cure colds and stop flu in its tracks….according to my friend, Sarah! She credits Brown Betty Pudding 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’!
While at university, 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 a self-catering student couldn’t be trusted with it.
As the latest wave of students succumbs to Fresher’s flu, we thought it would be timely to retrieve the Brown Betty recipe from our website. Make it for a student you know: it will help them deal with homesickness, their new flatmates, the mornings after the outrageous nights before, and their next essay-crisis.
Brown Betty Pudding
900g cooking apples, peeled, cored and sliced
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.
Tags: Brown Betty pudding, Recipe, soft brown sugar
Categorised in: Pudding- recipes
This post was written by Yzanne