1/4 - 1/3 cup (50 - 75 g) butter
8-10 large slices white bread, 5 mm thick
1 tbsp caster sugar (superfine granulated)
butter for greasing
400 g (14 oz) cooking (tart) apples
grated rind and juice of 1 lemon
1/2 cup (90 g) soft brown sugar
a pinch of ground cinnamon
8-10 large slices white bread, 5 mm thick
1 tbsp caster sugar (superfine granulated)
butter for greasing
400 g (14 oz) cooking (tart) apples
grated rind and juice of 1 lemon
1/2 cup (90 g) soft brown sugar
a pinch of ground cinnamon
method
1. Grease a 1 litre charlotte mould or 16cm cake tin heavily with butter.
2. Peel, core, and slice the apples, Simmer the apples, lemon rind and juice with the sugar and cinnamon until the apples soften to a thick puree. Leave to cool.
3. Melt the butter.
4. Cut the crusts off the bread, and dip 1 slice in the butter.
5. Cut it into a round to fit the bottom of the mould or tin. Fill any spaces if necessary.
6. Dip the remaining bread slices in the butter.
7. Line the inside of the mould with 6 slices, touching one another.
8. Fill the bread case with the cooled puree.
9. Complete the case by fitting the top with more bread slices.
10. Cover loosely with greased paper or foil, and bake in a moderate oven at 180°C, Gas 4, for 40-45 minutes. For serving, turn out and dredge with caster sugar.
11. Serve with bramble jelly and cream.
2. Peel, core, and slice the apples, Simmer the apples, lemon rind and juice with the sugar and cinnamon until the apples soften to a thick puree. Leave to cool.
3. Melt the butter.
4. Cut the crusts off the bread, and dip 1 slice in the butter.
5. Cut it into a round to fit the bottom of the mould or tin. Fill any spaces if necessary.
6. Dip the remaining bread slices in the butter.
7. Line the inside of the mould with 6 slices, touching one another.
8. Fill the bread case with the cooled puree.
9. Complete the case by fitting the top with more bread slices.
10. Cover loosely with greased paper or foil, and bake in a moderate oven at 180°C, Gas 4, for 40-45 minutes. For serving, turn out and dredge with caster sugar.
11. Serve with bramble jelly and cream.
serving amount
serves 5 -6
rate this recipe
6.3
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