Ingredients

• 3 large cooking apples
• juice of 1 lemon, juiced
• 100g/4oz butter
• 125g/5oz fine fresh white breadcrumbs
• 3 heaped tbsp flaked almonds
• 4 tbsp demerara sugar
•   cinnamon

Method

1. Heat the oven to 350F/180C/gas mark 4. Set aside 50g/2oz butter and use a knob of the remaining 50g/2oz to smear the inside of a dish approximately 25cm/10in x 18cm/7in that is at least 5cm/2in deep.
2. Squeeze the lemon juice into a bowl that can hold the sliced apple and add about 300ml/10oz water. Quarter, core and peel the apples. Slice them thinly into the acidulated water as you go.
3. Tip the apples into a colander and shake vigorously to drain.
4. Scoop half the apples into the dish, spreading them flat. Sprinkle with 1½ tbsp demerara sugar and half the cinnamon. Cut scraps from ¼ of the remaining butter over the top. Cover with half the breadcrumbs.
5. Make a second layer of apple, pressing down evenly. Sprinkle with another 1½ tbsp demerara, the remaining cinnamon and half the remaining butter. Top with the last breadcrumbs and the last of the butter.
6. Cover with tinfoil and cook for 35 minutes.
7. Remove the foil and increase the oven to 400F/200C/gas mark 6. Meanwhile, melt the reserved 50g/2oz butter in a small pan and stir in the almonds.
8. Spread the almond mixture over the pudding, sprinkle with the remaining demerara and bake for a further 15 minutes or until the top is caramelised and crusty and the apple is bubbling up round the side.

Notes