Chocolate Brown Betty
With a friend due for supper last week, loads of spare apples and some bread in need of using up, I knew immediately what I wanted to make for pudding. I grew up calling a stewed apple base with a bread crumb top Apple Charlotte, but apparently that is not correct. Apple Charlotte seems to be more like a summer pudding but using apples rather than summer berries. According to the great god Google, a Brown Betty is what I’ve been referring to all these years. Anyway, this is what I did, making it up as I went along:
- Blitzed 3oz of my rye sourdough into bread crumbs.
- Stirred in 1 tbsp demerara sugar, 1 tsp cinnamon and a grating of nutmeg.
- Melted 1oz butter with 1 heaped tbsp golden syrup and stirred into the bread.
- Peeled, cored and sliced 2 large Cornish cooking apples and 4 small red fleshed ones we found on a wayside tree.
- Buttered a small pie dish and piled in the apple slices.
- Sprinkled 2 tbsp demerara sugar over the apples.
- Scattered 50g chopped dark orange flavoured chocolate over this.
- Spooned the bread crumb mixture over the top of the chocolate.
- Baked for 25 minutes at 180C.
The picture may be rubbish – it was dark, but this was so good, I wonder why I’ve never made it before. The bread crumb top was deliciously spicy and nicely crunchy. The chocolate had melted comfortingly into the apples which were soft and juicy and the dollop of creme fraiche over the top was the perfect finishing tough. The three of us polished it off quick time as the conversation drifted from marine biology to tango dancing via druidic studies.
To celebrate her new blog home, Kate of What Kate Baked (formerly Kates Cakes & Bakes) has issued an Autumnal Challenge to bake something homely, comforting, warming and autumnal. She even has a prize up for grabs. This pud fits the bill nicely – in my humble opinion!
A tad cheekily, but I’m fast running out of time and have a long queue of posts waiting patiently to be published, I am also submitting this to Fabulicious Food’s Simple and in Season.