3 oz. butter

8 oz. fresh white breadcrumbs

2 oz. demerara sugar

1½ lb. cooking apples

1 lemon

2 tablespoons water

2 oz. castor sugar

¼ pint double cream

coarsely grated chocolate

Preparation time

Melt butter in a frying pan. Add breadcrumbs and fry slowly until crisp and golden, stirring frequently. When they are ready, remove from heat and blend in the demerara sugar.

In another pan put peeled, cored and sliced apples, lemon juice, water and castor sugar. Cover and cook until the apples are soft, then mash to a smooth puree. Leave to cool.

Put half the cooled apple puree into a 1½ to 2 pint glass serving dish. Spread half the breadcrumbs on top. Repeat with a layer of apple and breadcrumbs on top. Repeat with a layer of apple and breadcrumbs. Leave to chill before serving. Just before serving spread or pipe lightly whipped cream on top of pudding and sprinkle with coarsely grated chocolate.

Serves 4.

QUICK TIP

When you have too much bread in the house make fresh breadcrumbs. These keep in a polythene bag in the refrigerator for a week or more. Use for Queen of Puddings, hot apple charlotte and not forgetting the old favorite, treacle tart.