1 x Cinnamon stick Grated zest and juice of 1 lemon
1 Tbsp. Extra demerara sugar
Instructions
Preheat the oven to 180C/350F/gas 4.
Peel, core and thinly slice the apples into a bowl.
Fold in the demerara sugar, lemon zest and juice and the cinnamon stick (broken into 5 or possibly 6 pcs).
Make the buttered crumbs by melting the butter in a heavy frying pan and tipping in the breadcrumbs.
Cook over a medium heat, stirring constantly with a wooden spoon till all the butter is absorbed into the bread and the crumbs have separated out and are a golden brown colour.
Layer the apple and crumbs in a buttered ovenproof dish (1.25 litre/2 pint size) finishing with a layer of crumbs.
Press down with the back of a spoon.
Sprinkle the extra demerara sugar on top.
Bake in the centre of the oven for about 45-50 min till the apples are soft (test with a skewer) and the top is crispy and brown.
If the pudding seems to be getting too brown before cooked, cover the surface lightly with a piece of baking parchment or possibly foil, but do not tuck it in as it will spoil the crispy surface.