APPLE CHARLOTTE

I read a Guardian article by Felicity Cloake (who I follow avidly) How to make the Perfect Apple Charlotte – so that’s the dessert of (my) choice.

I made one change to this “perfect” Apple Charlotte recipe – instead of soft white bread I substituted sliced brioche and also added a handful of sultanas to the apple.

‘‘Twas a bit of a palaver – and it’s yet to be tasted (often we are not ready for dessert and eat it the following day).

INGREDIENTS  Serves 6

1.5kg apples,

175g butter

75g Demerara sugar, plus extra to finish

30ml brandy,

Grated zest of ½ lemon

1 pinch ground cinnamon,

8 slices medium-thick soft white bread

METHOD

Peel and core the apples, then cut them into thin slices. Melt 75g butter in a large pan over a medium-low heat, add the apples, sugar, alcohol, and a tablespoon of water then cover and cook, stirring occasionally, until soft and beginning to break down.

Uncover and leave to cook until you have a very thick and pulpy puree; stir regularly, so it doesn’t catch and burn (this process took me almost an hour from start to finish).

Grate in the lemon zest, taste to check the sweetness and adjust as necessary, then leave to cool while you prepare the bread.

Pre Heat the oven to 200C Melt the remaining butter over a low heat and skim off the foam.

Once you see pale solids in the bottom of the pan, carefully pour off the clear liquid above into a clean, heatproof container, preferably through a fine sieve, and discard the solids. Add the cinnamon to the liquid butter.

Cut the crusts from the bread. then cut the bread into rounds or strips. Remember you will need some for the top. Dip each piece in turn into the melted butter, then use to line a one litre pudding basin

Spoon in the apple puree, then top with the final pieces of bread.

Bake for 15 minutes, then turn down the heat to 180C and bake for about another 40 minutes, or until the bread on top is golden.

Leave to cool in the bowl for 10 minutes, then turn out, scatter with sugar and serve with cream, custard or ice-cream.

Original recipe Felicity Croak