ingredients
serves 4
10 slices white bread
1/3 cup butter
1/4 teaspoon cinnamon
1/4 cup dark soft brown sugar
1 1/4 pound tart apples, peeled, cored and thinly sliced
juice of 1 lemon
method
1. Trim and reserve the crusts from the bread. Lightly butter the trimmed bread slices with 3 tablespoons of the butter.
2. Line a 1 1/2 pint ovenproof pudding basin with the bread slices, buttered side inwards, reserving a few bread slices for the lid.
3. Make breadcrumbs from the reserved crusts, seperate 1 cup of crumbs.
4. Melt the remaining butter in a small saucepan. Add the crumbs and cook until golden. Stir in the cinnamon and sugar. Allow to cool.
5. Toss the apples in the lemon juice to prevent discoloration, then layer them in the basin with the breadcrumbs.
6. Cover with the reserved bread slices, buttered side up. Cover with cooking foil and secure with string.
7. Bake in a moderately hot oven (200°C, 400°F) for about 1 1/4 hours.
8. Allow to cool a little before turning out on to a warmed serving dish or serving it straight from the basin.
9. Serve with cream or custard.
