Apple Charlotte
Use a litre pudding basin to make this, attractive and warming pudding. The apple puree can be made in advance.
- Serving: Serves 4
- For this recipe you will need: A 1 litre pudding basin
Ingredients
- 1 lb (450 g) Bramley apples
- 1 1/2 tablespoons caster sugar
- 6oz (170 g) unsalted butter
- 8 slices bread Genius Gluten-Free Fresh White bread cut across into three rectangles
- 1 egg yolk
Method
- Peel, core and slice the apples. Rinse them in cold water and place in a saucepan with the sugar and 1 oz (25 g) of the butter. Cover and slowly cook over a low heat until soft and fluffy. With a wooden spoon, beat to a purée. Leave to cool.
- Melt the remaining 5oz (140g) of butter over a low heat, and dip each rectangle of bread into it. Line the base and sides of the pudding basin with bread, making sure that each buttered rectangle overlaps the last.Press firmly against the base and sides to seal the edges.
- When the apple purée is cool, beat the egg yolk into it and spoon into the lined basin. Cover the apple puree with overlapping slices of the remaining bread. Weigh the pudding down with a small oven proof and ideally a large scale weight for 15 minutes. Pre-heat the oven to 200°C.
- After 15 minutes, place the basin (with the weight still on it) in the oven to bake for 35 minutes. Remove from the oven and leave to stand for 2 minutes. Wearing oven gloves, remove the plate and weight, and turn the pudding onto a warmed serving plate. Serve with cream or vanilla ice cream.
