Photograph: Tara Fisher
- 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
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.
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.
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.