Apple Charlotte
900g (2 lb) Cooking apples - peeled, cored and sliced
8 slices Brown bread
1 Lemon
75g (3 oz) Butter
2-3 tbsp Light soft brown sugar
½ tsp Ground cinnamon
Pre-heat oven to 190 °C; 375 °F; Gas mark 5.
Place the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
Cover and simmer gently until puréed, stirring occasionally.
Beat with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until all liquid has evaporated and it is a thick purée.
Remove the crusts and brush the bread with the melted butter.
Line the base and sides of a greased 15 cm (6 inch) Charlotte mould or deep cake tin with the slices of bread, ensuring that they overlap.
Spoon in the apple purée and cover with more over-lapping slices of bread.
Bake for about 30 minutes or until the top is golden brown.
Serve hot with custard or fresh cream.
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