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Home > Private Collections > Cookit > History Cookbook > Edwardian & WW1 > Food & Drink > Preparation & Cooking > Apple Brown Betty Pudding
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Starting the Apple B...
One third of the breadcrumbs are added to the greased dish.
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Adding a layer of ap...
Half of the thinly sliced apples are layered on top of the breadcrumbs.
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Sugar, cinnamon, rai...
The sliced apples are sprinkled with half of the sugar, cinnamon,raisins, lemon zest and juice before adding the next layer of breadcrumbs.
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Edwardian cook makin...
The cook was an important figure in a large Edwardian household.Edwardian food for the wealthy was elaborate. Complex sauces, stocks, pies and puddings were common. Cooks were required to have great skill.
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Adding dots of butte...
Each layer of breadcrumbs is dotted with pieces of butter, which will melt as the pudding cooks.
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Adding the last laye...
The second and final layer of apples is added to the Apple Brown Betty pudding.
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Preparing the last s...
The cook prepares to add the last layers to the pudding.
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Adding the final lay...
The Apple Brown Betty is finished with a final top layer of breadcrumbs.
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Dot the top of the p...
Dots of butter are added to the top of the pudding and then the Apple Betty is baked in the range oven.
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Ready to bake the pu...
The assembled dish is ready to put into a moderate oven to bake. The butter will melt into the breadcrumbs and caramelise with the apples and sugar.
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Cooking in an Edward...
The butler assists the cook with food preparation in the Edwardian kitchen.
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The finihed Apple Br...
When the dish is cooked it should be golden brown on the top. The apples are tested with a knife to check that they have softened.
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The hot pudding is s...
The hot dish is removed from the oven and put on a wooden board to cool a little before serving.
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The finished dish.
The finished Apple Brown Betty Pudding. This would be served hot, perhaps with an egg custard or a little cream.
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