Name: Apricot brown betty
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook