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Apple and Orange Crunch

I like this crunchy pudding, served with proper custard sauce or, failing that, a thick pouring cream.

 Apple and Orange Crunch

  Serves 4

 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
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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). 

Place them in the baking dish, covering the base and sides as a lining. Press them down firmly, then sprinkle in a layer of sliced apple, a little grated orange zest and juice, and a layer of sugar. Carry on like this until all the apple is used, but keep back a tablespoon of sugar.

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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