Apple Charlotte Recipe
Apple Charlotte Recipe with Lemons, Eggs, Sugar, Gelatine and Double Cream
INGREDIENTS
4 oz (100g) Fresh Breadcrumbs
3 oz (75g) Brown Sugar
1 1/4 lb (1050g) Cooking Apples
2 Cloves*
2 oz Butter or Margarine
2 tablespoons Golden Syrup
2 tablespoons Water
METHOD
Heat the oven Mark 5 or 400F or 200C. Have ready a greased 1 1/2 pint (750ml) pie dish. Mix the breadcrumbs and brown sugar together. Peel, core and slice the apples and arrange in layers with the breadcrumbs, adding the cloves, and finishing with a generous layer of breadcrumbs. Press well into the dish. Melt the butter, syrup and water together and pour over the breadcrumbs. Bake for approximately 40 minutes towards the top of the oven.
NB: Lemon can be used for flavouring rather than cloves, in which case grate the lemon rind and mix with the breadcrumbs and add 1 tablespoon of lemon juice to the syrup.
Based on the Apple Charlotte Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).