Recipe

Apricot brown betty

Use up leftover hot cross buns to make this speedy, delicious dessert.

Sep 30, 2010 2:00pm
  • 25 mins cooking
  • Serves 4
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Ingredients

Apricot brown betty
  • 3 hot cross buns
  • 50 gram butter, melted
  • 2 tablespoon caster sugar
  • 1/2 tablespoon finely grated lemon rind
  • 1/4 tablespoon ground cinnamon
  • 2 x 400g cans apricots, well drained

Method

Apricot brown betty
  • 1
    Preheat oven to 180°C. Break hot cross buns into large pieces. Place pieces in a food processor and process to form crumbs. Transfer crumbs to a large bowl (you should have about 3 cups of crumbs), stir in melted butter.
  • 2
    Combine caster sugar, lemon rind and cinnamon in a separate bowl. Spread half the buttered crumbs over a large shallow ovenproof dish (or 4 x 375ml-capacity ovenproof dishes), sprinkle with half the sugar mixture, then top with apricots.
  • 3
    Sprinkle apricot layer with remaining buttered crumbs and sugar mixture. Bake for 20-25 minutes or until crumbs are golden. Serve warm with cream or custard.

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