Spicy Apple Charlotte Recipe
Ingredients
| Apricot jam | 125 Gram | |
| Water | 125 Milliliter | |
| Lemon juice | 1 Tablespoon | |
| Bramley apples | 1 Kilogram, peeled | |
| Mixed spice | 1 Teaspoon | |
| Sultanas | 2 Tablespoon | |
| 1 white sandwich loaf, thickly sliced | ||
| Butter | 60 Gram, melted | |
Directions
1. Melt jam with measured water and lemon juice in a saucepan. Add apples. Cook gently until apples form a puree. Drain any excess liquid, transfer puree to a bowl and stir in spice and sultanas. Cool completely.
2. Preheat oven to 180°C (350° F/ Gas 4). Remove crusts from bread. Use a little of the butter to grease a charlotte mould or 16cm (6 1/2 in) loose-based cake tin. Line bottom of tin with bread, cutting it to fit snugly and dipping each slice or piece in butter before fitting it in place. Use more butter-dipped bread slices to line the sides.
3. Fill bread case with apple puree. Use more butter-dipped bread slices to make a lid. Bake the charlotte for 15 minutes, then lower heat to 180°C (350°F/Gas 4) and bake for 45 minutes more.
4. Cool the charlotte for 15 minutes before removing it from the tin. Serve hot, with cream.
2. Preheat oven to 180°C (350° F/ Gas 4). Remove crusts from bread. Use a little of the butter to grease a charlotte mould or 16cm (6 1/2 in) loose-based cake tin. Line bottom of tin with bread, cutting it to fit snugly and dipping each slice or piece in butter before fitting it in place. Use more butter-dipped bread slices to line the sides.
3. Fill bread case with apple puree. Use more butter-dipped bread slices to make a lid. Bake the charlotte for 15 minutes, then lower heat to 180°C (350°F/Gas 4) and bake for 45 minutes more.
4. Cool the charlotte for 15 minutes before removing it from the tin. Serve hot, with cream.
Chef
