PEAR AND APPLE BROWN BETTY WITH SALTED BUTTERSCOTCH

Preparation time 20 mins Cooking time 1 hour 5 mins Serves 6

10 slices wholemeal bread

1 cup brown sugar, plus extra 1/2 cup Finely grated zest and juice

of 2 lemons

375ml can dry craft cider

21/2 Tbsp cornflour, dissolved

in 21/2 Tbsp water

6 firm pears (Beurre Bosc, William

Bartlett or Packham), diced 2 Granny Smith apples, diced

1 tsp ground cinnamon

1/2 tsp ground ginger

100g unsalted butter, melted,

plus extra 2 Tbsp

300ml cream

1 Tbsp honey

Large pinch sea-salt flakes Thick cream or ice-cream, to serve

STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Put bread on a wire rack over an oven tray and bake until dried, about 10 minutes. Allow to cool slightly, then crush bread with your hands into a large bowl. Mix with 1/4 cup of the brown sugar.

STEP 2 Increase oven to 170°C fan-forced (190°C conventional). Combine zest, juice, cider and cornflour mixture in a medium saucepan. Bring to a simmer on medium heat and cook until slightly thickened. Add pears and apples and bring back to a simmer. Stir in remaining brown sugar and spices. Remove from heat.

STEP 3 Grease a 2 litre baking dish. Put half of the apple mixture in the base, then sprinkle over half of the breadcrumb mixture. Drizzle with half of the butter. Repeat layers. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20-25 minutes, or until fruit softens.

STEP 4 Meanwhile, combine extra sugar and extra butter in a medium saucepan and bring to the boil. Add cream and bring it back to the boil for 30 seconds. Stir in honey and salt. Serve drizzled over brown betty with ice-cream or cream.