Apple and Fruit Charlotte Recipe
Apple and Fruit Charlotte with Apples, Sugar, Breadcrumbs, Butter, Raisins, Lemon Peel and Demerara Sugar.
INGREDIENTS
1 1/2 lb (675g) Cooking Apples
Castor Sugar
2 cupfuls Breadcrumbs
2 oz (50g) Butter
2 oz (50g) Raisins
2 oz (50g) Lemon Peel
2 oz (50g) Demerara Sugar
METHOD
Peel, core and cut the apples into small pieces. Set aside the peel. Chop the raisins and finely slice the peel. Well butter a pie dish, put in a layer of breadcrumbs, then a layer of apples, Demerara sugar, a few raisins and a little peel.
Repeat until all are used; the last layer must be breadcrumbs. Put the remainder of the butter in small pieces on the top and put into a moderate oven (220C, 425F, Mark 7). As soon as it starts to brown, cover the top with apple peelings to keep it moist and bake until the apples are done. Remove the peelings. Turn the charlotte on to a dish. Sprinkle generously with castor sugar and serve hot.
Serves 4.
Based on the Apple and Fruit Charlotte recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).