Apple charlotte

Apple charlotte

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1 loaf white bread, sliced
2 eggs, beaten
160g fresh white breadcrumbs

Filling

Quantity Ingredient
60g butter
5 large apples, peeled, cored and sliced
2 tablespoons caster sugar
1/4 teaspoon cinnamon
1/2 teaspoon lemon zest, grated
3-4 tablespoons apricot jam

Method

  1. Remove crusts from bread and cut each slice into 2 strips. Dip into beaten eggs, then coat with breadcrumbs. Arrange around the sides of a greased 1.5 litre charlotte mould or soufflé dish, overlapping slightly. Line bottom of mould, keeping a few slices to cover top.
  2. To make filling, melt butter in a saucepan, add apples, sugar, cinnamon and lemon zest and cook over a high heat, stirring continuously. When apples are reduced to a thick purée, stir in jam. Spoon into prepared mould and top with reserved bread slices. Bake in a moderate oven for 35–40 minutes. Allow charlotte to stand for a few minutes before turning out onto a heated dish. Serve with whipped cream.
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