Apple Charlotte
A blast from the past this traditional Apple Charlotte is moulded in a basin, so that when it’s turned out the outside is crisp and buttery with the apples cooked to a pulp inside. Delicious served with either creamy custard, Ice Cream or fresh cream.
Apple Charlotte
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 450 g apples – half Bramley and half Cox's if possible however, here in Spain I can’t get those so I juts use Granny Smith’s
- 1 tablespoon caster sugar
- 110 ) butter
- 6 slices bread from a large loaf about 1/4 inch (5 mm) thick with crusts removed
- 1 egg yolk
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Peel, core and thinly slice the apples first of all, rinse them in cold water and put them in a saucepan with the sugar and 25 g of the butter.
- Cook them over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool. Meanwhile melt the remaining 75 g of butter gently, and cut each slice of bread into rectangles. Next brush each piece of bread with melted butter (both sides), being careful not to leave any unbuttered patches, then line the pudding basin with approximately three-quarters of the bread (or as much as you need). Don't leave any gaps between the pieces – overlap them and press firmly.
- When the apple purée has cooled, beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top of the pudding and weight it down with a 2 lb (900 g) scale weight. Meanwhile, preheat the oven to gas mark 6, 200°C/180ºC Fan.
- After 30 minutes place the basin (with the weight still on it) in the oven to bake for 35 minutes. Then, with an oven cloth, remove the plate and weight, and bake the pudding for another 10 minutes to brown on top. Leave the pudding to settle in the basin for a minute after removing from the oven, then carefully invert it on to a warmed plate to serve.
Mr. Paul's Tips
Note: the prep time includes the 30 min waiting time.
Note: the prep time includes the 30 min waiting time.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Get my Home Made Custard Recipe HERE
Category: Baking, Desserts & Puddings, Recipes
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