Coconut Apple Brown Betty

Coconut adds an extra dimension to a favourite nursery pudding, in David Massey's version of traditional Apple Brown Betty
By David Massey
Coconut Apple Brown Betty
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 85 g unsalted butter
  • 1 cooking apple, peeled sliced
  • 110 g white breadcrumbs
  • 55 g desiccated coconut
  • 1 lemon, zest only
  • 75 g sultanas
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
  • clotted cream, to serve


1. Preheat the oven to 180C/gas 4. Melt half of the butter in a large frying pan and fry the apple slices over a gently heat for 4-5 minutes, or until soft.

2. In a separate pan, melt the remaining butter and fry the breadcrumbs, sugar, cinnamon and desiccated coconut for 3-4 minutes, until golden.

3. Place a layer of apples on the base of an ovenproof dish and scatter over the lemon zest and sultanas.

4. Top with a layer of breadcrumb mixture.

5. Repeat this process, finishing with a layer of breadcrumbs. Bake for 10-12 minutes, or until golden. Serve hot with clotted cream.

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