Apple Charlotte With Apricot And Sherry Sauce
|Butter||2 4⁄25 Ounce (2 Ounce Plus 1 Teaspoon)|
|Cooking apples||2 Pound, peeled, cored and cut into quarters|
|Bread loaf||1 Small, crusts removed and cut into as many thin slices as required (A Day Or Two Old)|
|Butter||4 Ounce, melted|
|Castor sugar||1 Tablespoon|
|Apricot jam||5 Tablespoon|
|Sherry||2 Tablespoon (Medium Variety)|
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Lightly grease a charlotte mould or ovenproof dish with the teaspoon of butter.
Put the apples, sugar, lemon rind and remaining butter in a medium sized saucepan and, stirring occasionally with a wooden spoon, simmer over low heat for 10 minutes or until the apples are very soft. (They should neither be completely whole nor completely mashed.)
Discard the lemon rind.
Cut the bread slices in halves.
Dip the halved slices in the melted butter and line the bottom and sides of the mould or dish, overlapping the slices slightly.
Fill with the apple mixture and cover with a layer of bread slices dipped in melted butter.
Sprinkle the pudding with castor sugar and bake in the oven for 40 minutes, or until the top is golden brown.
While the charlotte is baking, put the jam and water in a small saucepan.
Stir and bring to the boil.
Reduce the heat to low and simmer for 3 minutes.
Remove from the heat and stir in the sherry.
After taking the apple charlotte from the oven, let it stand for a minute or two before turning it out on to a warmed serving dish.
Pour the warm, but not hot, jam sauce over it and serve immediately.