Ingredients
120g Breadcrumbs
900g Cooking Apples
60g Brown Sugar
Butter
Juice & Rind of 1 Lemon
2 Tablespoons Syrup
1 Tablespoon Water
Ingredients
Slices of stale white bread
900g Cooking Apples
Juice and rind of half 1 lemon
85g Clarified Butter
30g Margarine (or Butter)
60g Brown Sugar
Spolit for choice here with two delicious recipes. Both are great ways to use up any stale bread you may have around. Excellent winter warmers.
Pre-heat the oven to gas 4 or 180 centigrade. Peel, core and slice the apples and stew in a little water with the sugar. Be careful not to let the apples completely disolve into a purée you need some peices for texture. Grease a caserole dish (1.75 litre) well and springkle some of the breadcrumbs over the bottom. Add alternate layers of apple and breadcrumbs finishing with a topping of breadcrumbs.
Heat the lemon juice, syrup, water and lemon rind and carefully pour over the top. Dot peices of butter over the top and bake for 30 minutes.
Pre-heat the oven to gas 4 or 180 centigrade. Peel, core and slice the apples and stew in a little water with the sugar. Line the bottom and sides of a caserole dish (1.75 litre) by cutting the bread to shape and then dipping into the clarified butter. To clarify the butter, gently warm the butter until it has melted, scimming of any scum from the surface. Use only the clear liquid butter and discard the white solids. Make sure there aren't any gaps in the lining.
Pour in the apple Purée and cover with more bread (dipped in clarified butter) to form a tight lid. Cover with a peice of greased cooking parchment and weigh down with a plate. Bake in the oven until the bread is crisp and brown (around 45 minutes). Turn out on to a serving plate or serve from the caserole.