Recipe #47 Apple Charlotte
Feb 9, 2016 22:30:28 GMT
Good old Suthers, C K Styles, and 3 more like this
Post by La Bestia Polar on Feb 9, 2016 22:30:28 GMT
After my recent excitement with Victoria Waterfield’s pudding, I felt a need to revisit this yellow(ing) tome. Plus I had to buy a pudding dish for that recipe so may as well get some more use out of it. It also means I don’t have to worry about cleaning the cooker a second time. clever clever clever.
Ingredients:
455g cooking apples
55g sugar
juice and peel of 1/2 lemon
30g margarine
2 egg yolks
small white loaf
85g butter/margarine (melted)
Doesn’t look too taxing this recipe. So let’s begin.
Peel and core the apples. Cut into small pieces and gently cook.
It goes soft quite quickly and then beat it to a paste. Add the sugar, lemon peel, lemon juice, margarine (I used butter), eggs. Stir it all together.
Melt the butter. Get some slices of bread, remove the crusts. Cut a round piece for the dish base. Cut fingers. Dip them in butter and line the dish.
Poor the apple mixture in.
Put a round bread piece on top. My loaf wasn’t wide enough so I had to... improvise.
BISH BASH BOSH
It goes into the oven at gas mark 4 for between 1 and 1 1/2 hours.
While it’s in the oven you can eat your main course. Or if you’re an animal like me, snack on all the left over bread crusts with some cheese and have the pudding for the main course. Those crusts ain’t going to eat themselves.
I baked Charlotte for 1 hour 15 minutes and this is the result.
Looking good.
I left it to cool for ten minutes. Then turned it out.
STRUCTURAL INTEGRITY ALERT. WE HAVE A HULL BREACH!
Oh well, it was going so well. Maybe it was too hot and gooey, or maybe my bread base/top was no where near tight enough. Nevermind. Lastly dust it with a little sugar.
Serve up the Apple Charsplatte - I added a blob of creme fraiche.
VERDICT: It may not look like much but it’s pretty good. Sweet sticky applesauceyness and the bread is buttery and a bit crunchy. The large base and top bits could do with being in more bite size pieces because they are tough to break up. But then the whole architectural side of things needs a bit of attention from my perspective. Maybe next time.
Ingredients:
455g cooking apples
55g sugar
juice and peel of 1/2 lemon
30g margarine
2 egg yolks
small white loaf
85g butter/margarine (melted)
Doesn’t look too taxing this recipe. So let’s begin.
Peel and core the apples. Cut into small pieces and gently cook.
It goes soft quite quickly and then beat it to a paste. Add the sugar, lemon peel, lemon juice, margarine (I used butter), eggs. Stir it all together.
Melt the butter. Get some slices of bread, remove the crusts. Cut a round piece for the dish base. Cut fingers. Dip them in butter and line the dish.
Poor the apple mixture in.
Put a round bread piece on top. My loaf wasn’t wide enough so I had to... improvise.
BISH BASH BOSH
It goes into the oven at gas mark 4 for between 1 and 1 1/2 hours.
While it’s in the oven you can eat your main course. Or if you’re an animal like me, snack on all the left over bread crusts with some cheese and have the pudding for the main course. Those crusts ain’t going to eat themselves.
I baked Charlotte for 1 hour 15 minutes and this is the result.
Looking good.
I left it to cool for ten minutes. Then turned it out.
STRUCTURAL INTEGRITY ALERT. WE HAVE A HULL BREACH!
Oh well, it was going so well. Maybe it was too hot and gooey, or maybe my bread base/top was no where near tight enough. Nevermind. Lastly dust it with a little sugar.
Serve up the Apple Charsplatte - I added a blob of creme fraiche.
VERDICT: It may not look like much but it’s pretty good. Sweet sticky applesauceyness and the bread is buttery and a bit crunchy. The large base and top bits could do with being in more bite size pieces because they are tough to break up. But then the whole architectural side of things needs a bit of attention from my perspective. Maybe next time.