See story behind recipe below!


100g/4 oz breadcrumbs

100g/6 oz sugar

100g/4 oz butter

1.5 lbs/650g cooking apples

Juice and rind of 1 lemon

Preheat the oven to 200c or Gas Mark 6

Put the breadcrumbs, butter and sugar in food mixer and mix. (If you don’t have a mixer, rub the butter into the breadcrumbs and add the sugar). Grease a bowl for the oven. Put a layer of breadcrumb mixture at the bottom.. Slice the peeled apples thinly and put a layer of apples, then mixture, then apples until you finish with a layer of breadcrumbs.  Squeeze the lemon rind and juice over the mixture.

Option – Sprinkle the top with crushed cornflakes. Put little dots of butter on the top. Bake for 30 – 40 minutes  – the apples should be cooked and the top should be brown and crunchy.

Serve with cream or ice cream or with custard/natural yoghurt* and a lovely Welsh liqueur

Sian’s grandmother, Jinnie Roberts, started work when she was 14 as a scullery maid (a bit like Daisy in Downton Abbey) and worked her way up to be a cook for Sir John Williams, founder of the National Library of Wales and physician to the Royal family,  Jinnie was an amazing cook and when SIan’s mum, Menna, was a little girl, in the 1930’s, she used to have to go to the chemist to get olive oil, turmeric etc to cook some very exotic dishes.  This simple dessert is one of of the Roberts’ family favourites – very easy and delicious!  Presentation is very rustic!