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Apple Charlotte
Heart Warming Pudding
9oz./250g. Thin Sliced Bread
2 lb. 2oz./1 kg. Cooking Apples
7oz./200g. Butter
5 1/4oz./150g. Sugar
1 Lemon
1/4oz./7g. Cinnamon (ground)
1 3/4oz./50g. Apricot Jam


Peel and slice the apples, grate and zest half of the lemon.

Melt half of the butter with the sugar, and then add the apples and zest. When almost cooked stir in the jam and cinnamon, remove from the heat and allow it to cool.

Trim the bread and cut into small triangles, enough to cover the bottom of the mould. Cut the remaining bread into fingers.

Melt the remaining butter and dip one side of the triangles and arrange in charlotte mould butter side down. Dip one side of the fingers in the butter and arrange round the inside of the mould butter side outwards.

Fill the prepared mould with the apple puree and top with a round piece of bread.

Bake at 220 degrees C. or 425 degrees F. for approximately 45 minutes. Turn out of the mould and serve with a suitable sauce.

Preparation Time: 1 1/2 hours including cook time Serves: 6 - 8
Recipe Origin: United Kingdom
Submitted by:
Leo McDevitt-Sanford (BSc)

United Kingdom
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