This dessert has been found in American cook hooks since the 18th century and continues to be popular today. Serve with whipped cream or custard.
serves 4 - 6
175 g (6 oz) 3 cups Fresh breadcrumbs
50 g (2 oz) 4 Tbs Butter, cut into small pieces
1 kg (2 lb) Apples, cored, peeled and thinly sliced
125 g (4 oz) 2/3 cup Brown sugar
1/4 tsp Grated nutmeg
Grated rind of 1/2 lemon
125 g (4 oz) 2/3 cup Raisins
2 Tbs Lemon juice
75 ml (3 fl oz) 3/8 cup Sherry
1. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F)
2. Put about one-third of the breadcrumbs on the bottom of a well-greased baking dish. Dot with some of the butter pieces. Cover with half the apples, sugar, nutmeg, lemon rind and raisins and sprinkle over 1 tablespoon of lemon juice. Top with another third of breadcrumbs and repeat the layers as before with the remaining ingredients, finishing with the remaining breadcrumbs dotted with butter pieces.
3. Put into the oven and bake for 40 minutes, or until the apples are tender and the topping is golden brown.
4. Pour the sherry over the pudding and bake for a further 5 minutes. Serve hot.
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