1 pack Apple purée, thawed
1 tbsp (15 g) light brown soft sugar
grated rind of and juice of 1/2 lemon
1/4 cup (50 g) dried apricots, soaked overnight, then drained and chopped
3/4 stick (6 Tbsp) 75 g butter, melted
8 small thin slices wholemeal bread
1 tbsp (15 g) light brown soft sugar
grated rind of and juice of 1/2 lemon
1/4 cup (50 g) dried apricots, soaked overnight, then drained and chopped
3/4 stick (6 Tbsp) 75 g butter, melted
8 small thin slices wholemeal bread
method
1. Pour the apple pureé into a bowl, stir in the sugar, lemon rind and juice, and apricots.
2. Pour the butter into a shallow dish. Remove the crusts from the bread and dip 4 slices into the butter, then use to line 4 ramekins, shaping and trimming to fit.
3. Spoon one quarter of the apple mixture into each ramekin and spread evenly.
4. Cut the remaining bread into rounds the same size as the dish. Dip into the butter and press on top of the filling.
5. Bake in a preheated oven, 190°C (375° F) Gas Mark 5. for 20-25 minutes, until the bread is crisp and golden. Turn onto small plates and serve with custard or cream.
2. Pour the butter into a shallow dish. Remove the crusts from the bread and dip 4 slices into the butter, then use to line 4 ramekins, shaping and trimming to fit.
3. Spoon one quarter of the apple mixture into each ramekin and spread evenly.
4. Cut the remaining bread into rounds the same size as the dish. Dip into the butter and press on top of the filling.
5. Bake in a preheated oven, 190°C (375° F) Gas Mark 5. for 20-25 minutes, until the bread is crisp and golden. Turn onto small plates and serve with custard or cream.
serving amount
serves: 4
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