Apple and Orange Crunch
I like this crunchy pudding, served with proper custard sauce or, failing that, a thick pouring cream.
|3 medium cooking apples, peeled and sliced thinly|
|1/2 the zest and all the juice of 1 small orange|
|4 oz (110 g) butter|
|approximately 12 thinnish slices bread from a small brown wholemeal or white day-old loaf|
|3 oz (75 g) demerara sugar|
|Pre-heat the oven to gas mark 4, 350F (180C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a baking dish measuring 8 x 6 inches (20 x 15 cm), and 2 inches (5 cm) deep, well buttered.|
This recipe is taken from The Delia Collection Puddings
Melt the butter in a saucepan over a low heat. Cut the crusts off the bread slices, and, using a pastry brush, spread 6 or 7 on both sides with melted butter (reserving some for the rest).
Brush melted butter on the other slices of bread and press them on top. Sprinkle on the remaining sugar and add any melted butter that's left over.
Bake the pudding for 50-55 minutes or until the top is crisp, golden and crunchy and the apples inside are soft.
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