Spicy Apple Charlotte
|Apricot jam||4 Ounce (125 Gram)|
|Water||4 Fluid Ounce (125 Milliliter)|
|Lemon juice||1 Tablespoon|
|Bramley apples||2 Pound, peeled and sliced (1 Kilogram)|
|Mixed spice||1 Teaspoon|
|White bread loaf||1 , thickly sliced|
|Butter||2 Ounce, melted (60 Gram)|
1. Melt jam with measured water and lemon juice in a saucepan. Add apples. Cook gently until apples form a puree. Drain any excess liquid, transfer puree to a bowl and stir in spice and sultanas. Cool completely.
2. Preheat oven to 180°C (350° F/ Gas 4). Remove crusts from bread. Use a little of the butter to grease a charlotte mould or 16cm (6 1/2 in) loose-based cake tin. Line bottom of tin with bread, cutting it to fit snugly and dipping each slice or piece in butter before fitting it in place. Use more butter-dipped bread slices to line the sides.
3. Fill bread case with apple puree. Use more butter-dipped bread slices to make a lid. Bake the charlotte for 15 minutes, then lower heat to 180°C (350°F/Gas 4) and bake for 45 minutes more.
4. Cool the charlotte for 15 minutes before removing it from the tin. Serve hot, with cream.