Apple Charlotte With Apricot And Sherry Sauce Recipe


Main Ingredient


For filling
 Butter2 4⁄25 Ounce (2 Ounce Plus 1 Teaspoon)
 Cooking apples2 Pound, peeled, cored and cut into quarters
 Sugar2 Ounce
 Bread loaf1 Small, crusts removed and cut into as many thin slices as required (A Day Or Two Old)
 Butter4 Ounce, melted
 Castor sugar1 Tablespoon
For sauce
 Apricot jam5 Tablespoon
 Water3 Tablespoon
 Sherry2 Tablespoon (Medium Variety)

Nutrition Facts

Serving size: Complete recipe

Calories 3574 Calories from Fat 1410

% Daily Value*

Total Fat 161 g247.2%

Saturated Fat 94.2 g471.2%

Trans Fat 0 g

Cholesterol 375.5 mg

Sodium 3142.9 mg131%

Total Carbohydrates 500 g166.7%

Dietary Fiber 35.3 g141.1%

Sugars 215.2 g

Protein 48 g95.7%

Vitamin A 97.1% Vitamin C 69.5%

Calcium 48.7% Iron 87.9%

*Based on a 2000 Calorie diet


Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lightly grease a charlotte mould or ovenproof dish with the teaspoon of butter.
Put the apples, sugar, lemon rind and remaining butter in a medium sized saucepan and, stirring occasionally with a wooden spoon, simmer over low heat for 10 minutes or until the apples are very soft. (They should neither be completely whole nor completely mashed.)
Discard the lemon rind.
Cut the bread slices in halves.
Dip the halved slices in the melted butter and line the bottom and sides of the mould or dish, overlapping the slices slightly.
Fill with the apple mixture and cover with a layer of bread slices dipped in melted butter.
Sprinkle the pudding with castor sugar and bake in the oven for 40 minutes, or until the top is golden brown.
While the charlotte is baking, put the jam and water in a small saucepan.
Stir and bring to the boil.
Reduce the heat to low and simmer for 3 minutes.
Remove from the heat and stir in the sherry.
After taking the apple charlotte from the oven, let it stand for a minute or two before turning it out on to a warmed serving dish.
Pour the warm, but not hot, jam sauce over it and serve immediately.