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APPLE CHARLOTTE |
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Ingredients . |
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| 2 Bramley Cooking Apples (or other good quality cooking apple) | Thin slices of bread to cover baking dish | ||
| 4 oz brown sugar | 1 oz. Butter or Margerine | ||
| extra melted butter | |||
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Method . |
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Peel,
core and slice apples. Cook them to a pulp without water in either a
double saucepan or in Microwave oven. Add half sugar and and 1oz Butter
and stir in whilst still hot. Dip slices of crustless bread melted
butter, then sprinkle with sugar, lining a pudding basin with them, sugar
side down, making sure that the slices overlap. Fill with the Apple Puree
and cover the top with more slices of bread which has been dipped in
melted butter, sprinkle with remaining sugar. Serve whilst hot with cream or ice cream. |
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Note: The
trick with this pudding is to make sure that the bread is thinly sliced
and that the pieces overlap closely in the mould, or the apple will get
through and spoil the crisp outside.
Serves 6 |
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Kindly contributed by Moya Page |
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Back to Recipe Index |
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If you have any Recipes which are endemic to Hampshire, and you would like to share them on these pages please email me. |
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Web Master |
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