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Apple Charlotte Recipe
An apple cake, probably created by Marc-Antoine Carême (Careme), and named in honour of Queen Charlotte (1744-1818), the consort of George 111.
A large mould or individual moulds are lined with pieces of buttered bread. The centre is then filled with a stewed apple mixture – this being covered by a fitted piece of buttered bread.
The whole is the baked in the oven so all the bread becomes golden coloured. The pudding is then turned out and generally served with cream.
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8-10 Apples, depending on their size. Use a firm dessert-type, not Granny Smiths as they'll collapse. Peel and core these, then cut them into slices
6 oz/18gr Unsalted Butter, at spreadable temperature
2 tablespoons (30ml) Caster Sugar
The grated zest from 1 Lemon, plus its sieved juice
2 oz/60gr Apricot Jam
10-12 slices of medium white sliced Bread, with the crust removed
Equipment needed: an ovenproof pudding basin capable of holding 2 pints/900ml or 6 individual dariole moulds
1.Melt 4 oz/120gr of the butter in a heavy non-reactive pan (so not aluminium). Add the sliced apples
2.When they start to bubble, add the sugar, followed by the lemon juice and zest.
3.Cook over a medium heat until the sugar hasmelted and the liquid has evaporated. It's important that the mixture is fairly dry or the pudding will collapse when it's unmoulded
4.Remove from the heat and stir in the jam. Set this aside to cool.
5.Generously butter the pudding mould/moulds with the butter - leaving a little aside for the top.
6.Cover the bottom of the basin with bread, cut into triangles, in the form of a clock.
7.Arrange most of the remaining bread slightly overlapping around the sides of the basin, leaving enough to cover the top of the pudding.
8.Butter enough bread to cover the top and arrange it - butter side up.
9.Fill the mould/moulds with the apple mixture, then cover with the bread 'top'.
10.Bake in a pre-heated oven at 400F/200C for 35 minutes - or 20 minutes for individual moulds. Remove from the oven and cool for a few minutes.
11.Run a knife around the pudding/puddings, then put a plate on top and with a bold move turn the puddings upside down. It/they should turn out.
Serve with cream or Apricot Sauce (q.v.)