Apple Charlotte Recipe
Ingredients
| Cooking apples - 1 pound | ||
| Breadcrumbs | 6 Tablespoon | |
| Golden syrup | 2 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Butter/Margarine | 1 Ounce | |
| Water | 2 Tablespoon | |
| Grated zest of half a lemon | ||
Directions
GETTING READY
1. Pre-heat the oven to Regulo 4 or 350°F.
MAKING
2. Using a knife peel, quarter and core apples. Slice thinly into cold water.
3. Take a 1 1/2 pint pie dish and grease it. Keep half the apples in an uniform layer in the bottom of the dish; cover with half the breadcrumbs. Repeat with the remaining apples, then finally a layer of breadcrumbs on top.
4. In a small saucepan, heat the syrup, sugar, butter, water and grated lemon zest together, until the sugar has dissolved and the butter melted.
5. Carefully over the pudding, pour this mixture .
6. Cook half way down the oven, for 40-50 minutes, until the apples are soft and the pudding is golden on top.
SERVING
7. Serve the fresh baked Apple Charlote immediately with custard or cream.
1. Pre-heat the oven to Regulo 4 or 350°F.
MAKING
2. Using a knife peel, quarter and core apples. Slice thinly into cold water.
3. Take a 1 1/2 pint pie dish and grease it. Keep half the apples in an uniform layer in the bottom of the dish; cover with half the breadcrumbs. Repeat with the remaining apples, then finally a layer of breadcrumbs on top.
4. In a small saucepan, heat the syrup, sugar, butter, water and grated lemon zest together, until the sugar has dissolved and the butter melted.
5. Carefully over the pudding, pour this mixture .
6. Cook half way down the oven, for 40-50 minutes, until the apples are soft and the pudding is golden on top.
SERVING
7. Serve the fresh baked Apple Charlote immediately with custard or cream.
Chef
