APPLE CHARLOTTE
Steps:
- In a bowl, add brown sugar, cinnamon, nutmeg and mace. Mix together. Reserve 1 cup of mixture to be used for topping.
- In a separate bowl, mix together apples and lemon zest.
- Cover the bottom of Dutch oven pan with bread crumbs and bits of butter. Layer bottom with some sliced apples and brown sugar with a few pats of butter on top. Repeat with another layer until the pan is filled.
- For the top layer, combine reserved cup of bread crumbs, melted butter and 1 cup reserved mixture. Sprinkle on top and top with more butter. Bake for 30 minutes until the golden brown.
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Servings 4Category Desserts
- Rinse the apple slices in cold water and put them in a saucepan with the sugar, cloves, lemon zest and 30g/1oz butter. Cook over a low heat until the apples break down.
- Melt the remaining butter. Cut each slice of bread into rectangles and brush both sides with the butter. Alternatively, you can dip the bread into the butter.
- Beat the egg yolk into the cooled apple purée and spoon into the bread-lined basin. Cover with the remaining buttered bread and push down. Cover tightly with kitchen foil.
- Bake for about 30 minutes. Remove the foil and bake for a further 7–10 minutes, until the top is golden brown.
- Leave the pudding to rest for 5 minutes before inverting onto a serving plate. Serve with custard, clotted cream or ice cream.
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