Friday 5 April 2013

Peach and Pear Betty Recipe

A Betty is a very traditional British style of recipe that seems to have been invented during the 1940s to make the most of scarce resources during and after the Second World War.

In essence it's a baked pudding of fruit in a bread casing topped with a bread crumb (ie streusel) topping.

Easy to make, it's surprisingly tasty and you can use store-cupboard standbys.

Peach and Pear Betty

Serves: 4–6
Peach and pear betty baked in a bread crust in a pudding bowl with a bread and almond topping


425g (15 oz) tin of peach slices, drained (reserve 4 tbsp of the juice)
45g (15 oz) tin of pear halves, drained (reserve 4 tbsp of the juice)
30g (1 oz) butter, softened
2 slices of white bread, crusts removed
2 slices of wholegrain bread, crusts removed
1 tsp ground cinnamon
1/4 tsp ground ginger
2 tbsp soft dark brown sugar
60g (1/2 cup) slivered almonds
1 tbsp honey


Brush a shallow, 20cm (8 in) square ovenproof dish with melted butter. Arrange the peach halves and pear slices in the base of the dish then pour over the reserved juices.

Butter the bread slices and, using a 2cm (1 in) diameter cutter cut out rounds from the bread. Arrange the bread rounds, cinnamon, ginger, brown sugar and almonds in a medium-sized mixing bowl. Stir until well combined then spoon this mixture over the fruit.

Drizzle over the honey then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 5) and bake for 15 minutes, or until the fruit is piping hot and the topping is nicely browned and crunchy.

Serve immediately.

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