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Old Time Favourite - Apple Charlotte

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English Rose View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Topic: Old Time Favourite - Apple Charlotte
    Posted: 25 April 2018 at 04:20
Good morning all, 10.30 am here in Blighty. Sun is shining, Have my three little granddaughters coming over at lunchtime. They love baking so we are making an Apple Charlotte for them to take home as a treat for their supper this evening. Thought I would share this old-fashioned English Pudding with you, it is really simple to make and is delicious served with Custard or Cream. It is what I call a "Naughty Pud", (the ones that you know are naughty but nice!). Wink

APPLE CHARLOTTE

Preheat oven to 400F - 200C - Fan 180C - Gas 6.

YOU WILL NEED
1 X 1lb Pudding Basin
1 x Largish Saucepan
1 x Fork to beat the egg yolks.

INGREDIENTS
1lb Apples (Bramleys and a Sweeter apple are nice)
1 Tablespoon of Caster Sugar
4 ounces of Butter
6 Slices cut from a plain loaf of Bread each cut about 1/4 inch thickness with crusts cut off)
1 Egg Yolk.

METHOD
Peel, core and slice the Apples thinly. Rinse in cold water and then put into a saucepan with the sugar and 1 ounce of the butter.

Cook the apples on a low heat until they are soft enough to beat into a pulp.
Put to one side and allow to cool.

Melt the remaining 3 ounces of butter gently on a low heat.

Cut the 6 slices of bread into rectangles. Brush each side of the rectangular slices with the melted butter. Make sure you do not leave any dry unbuttered patches.

Now line all around the inside of the pudding basin with 3/4 of the rectangle slices of bread, ensuring there are absolutely no gaps between the slices. (if you have to use more than 3/4 of the slices no worry, use what you need to completely line the sides of the pudding bowl, you can always cut another one or two more slices of bread and butter them with more melted butter to finish off the top later). 

When the Apple puree has cooled, beat the egg yolk and add it to the puree. Place this mixture into the pudding basin. Now cover the top of the pudding with the remaing slices of bread and butter, ensuring you overlap the rectangle slices.

Once this done, place an ovenproof plate over the top of the pudding dish, add to this a heavyweight such as blind baking beans, clean coins, anything heavy to place on top of the ovenproof plate will suffice as long as it is again ovensafe. (roughly about 2lb in weight)but the heavier the better.

Pop the pudding dish with plate and weights into the oven and bake for 35 minutes.
After 35 minutes, remove plate with weights wearing oven gloves/cloth of course, and allow the Apple Charlotte to bake uncovered for a further 10 minutes until the top is golden brown.

Remove from oven and allow to settle for a minute or so before turning out onto a warmed plate.
Serve with Whipped Cream, Ice-Cream or Custard.

Hope you enjoy this lovely English Pudding if you try it.Smile



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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 April 2018 at 08:28
This looks delicious - I could easily enjoy that any time of the day...or the year.

I'm loving these traditional recipes, and thank you very much for posting!
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 April 2018 at 16:49
Enough, Rose! I've already gained 20 pounds just looking at your puddings.

Seriously, I'm loving your posts. Keep 'em coming.
But we hae meat and we can eat
And sae the Lord be thanket
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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 25 April 2018 at 18:25
Quite apart from giving us these nice recipes, you are providing (for me, at least) an education. So many of the traditional recipes are ones I've heard of (Dickens, you know) but never really have had a conception of. Thank you.
Best,
Tom

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English Rose View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2018 at 04:34
Thank you to each of you for your kind comments. Your comments are a relief really as I thought I was perhaps hogging the forum to much with the recipes, especially being a newby.

I love baking and experimenting, and promise that any recipes that I put on here have many times been tried and tested by he who must obey and six strapping sons, (who I fondly refer to as "my gorillas") and who all live locally and still manage to eat me out of house and home when they visit. If there was ever a doubtful result with any of the recipes I have put forth, believe me, they would have let me know over the years and I would not have put them on the forum. So please be assured, when seven grown men of Irish stock say it is delicious, you are safe following that particular recipe. LOL

Thank you once again, I will happily continue to contribute with tried and tested traditional British food recipes. xx
Live Life every day as though it is your last.
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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2018 at 05:29
Hog away, Rose.

Everyone is pleased with your posts, both the recipes, themselves, and the commentary that accompanies them.

And, if you look at the #Reads column (just open the British Isles forum), there is, apparently, widespread interest in the cooking of Britain.
But we hae meat and we can eat
And sae the Lord be thanket
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gracoman View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 26 April 2018 at 08:43
Yes, hog away Thumbs Up.  I have been following your posts and have plans to try all of your delicious recipes as time permits.  I am one of the few (that I know of) on this side of the pond that owns a couple of pudding basins and have been getting antsy to put them to work since you arrived. Good stuff!!!
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 May 2018 at 12:29
I've been out a few days, so I am late to reply - but yes! Please do hog away!
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