• 1 kg Bramley cooking apples (about 4 apples), peeled and sliced
  • 150 g sultanas
  • zest of 1 large lemon
  • 100 g light brown muscovado sugar
  • 2 tbsp perry

For the topping:

  • 100 g fresh coarse white breadcrumbs
  • 50 g porridge oats
  • 75 g butter, melted
  • 1 rounded tsp ground cinnamon
  • 50 g light brown muscovado sugar

For the perry cream:

  • 300 ml chilled whipping cream
  • 2 tbsp icing sugar
  • 75 ml perry


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. In a bowl, toss the sliced apples with the sultanas, lemon zest and sugar. Tip into a buttered 1.2 litre ovenproof dish. Drizzle with the perry and stir in.

  2. 2

    Mix all the topping ingredients together and scatter over the apple mixture. It won't cover the top completely – you want a few pieces of apple poking through here and there. Bake for 1 hour in the preheated oven, then leave to settle for 15 minutes out of the oven.

  3. 3

    Whip the cream with the icing sugar and perry until it forms soft peaks. Serve with the pudding.


    Get ahead: assemble the pudding, ready to bake, a couple of hours ahead.


    Kitchen secret: perry, or pear cider, is a delicious alternative to regular cider and a perfect partner for British apples. This is a Sunday lunch pudding, warming and reassuringly indulgent with its fruity filling and crisp crumb topping.

Nutritional Details

Each serving provides
  • Energy 3873kj 925kcal 46%
  • Fat 48.6g 69%
  • Saturates 29.1g 146%
  • Sugars 56.4g 63%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 783kj/187kcal

Each serving provides

108.9g carbohydrate 5.1g fibre 7.9g protein

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