Caramel Brown Betty

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 20x20cm baking dish with butter and set aside.

   Tip: Use a dish that's at least 2cm deep to ensure even baking.

2. 2

   In a large mixing bowl, whisk together the flour, salt, cinnamon, and nutmeg.

   Tip: Make sure to get rid of any lumps in the flour mixture.

3. 3

   Add the granulated sugar and brown sugar to the bowl and mix until well combined.

   Tip: Use a large spoon or whisk to mix the sugars until they're fully incorporated.

4. 4

   Add the butter to the bowl and mix until the mixture resembles coarse breadcrumbs.

   Tip: Use your hands or a pastry blender to mix the butter into the sugar mixture.

5. 5

   Stir in the flour mixture until just combined.

   Tip: Don't overmix the bread mixture – it should still be slightly crumbly.

6. 6

   In a separate bowl, whisk together the eggs and heavy cream.

   Tip: Use a fork to beat the eggs until they're well mixed.

7. 7

   Add the egg mixture to the bread mixture and stir until just combined.

   Tip: Don't overmix the batter – it should still be slightly lumpy.

8. 8

   Pour the batter into the prepared baking dish.

   Tip: Use a spatula to spread the batter evenly across the dish.

9. 9

   Drizzle the caramel sauce over the top of the batter.

   Tip: Use a spoon to drizzle the caramel sauce in a decorative pattern.

10. 10

    Bake the brown betty for 40 minutes, or until the top is golden brown and the bread is cooked through.

    Tip: Use a skewer to check if the bread is cooked through – it should come out clean.

11. 11

    Remove the brown betty from the oven and let it cool for 10 minutes.

    Tip: Use a spatula to loosen the brown betty from the baking dish before transferring it to a wire rack to cool completely.

12. 12

    Slice the brown betty into squares and serve.

    Tip: Use a sharp knife to slice the brown betty – it will make it easier to cut.