INGREDIENTS

INSTRUCTIONS

Peel off 2 strips of zest from the lemon and put in a large bowl.
Squeeze the lemon's juice and add to the bowl. Peel the apples,
quarter and core them and slice very thinly, add these to the lemon
juice and zest, cover and leave to macerate for at least 1 hour. Pour
the apple juice and water into a large frying pan, add the sugar and
spices, place over a gentle heat until the sugar has dissolved,
stirring constantly. Simmer for 5 minutes and then add the apples and
their juices, turning a few times, for 2 - 3 minutes, or until the
apples are tender. Take the apples and lemon zest out of the pan and
reduce the juice to a syrup. Line a 2 pint pudding basin with cling
film. Soak the sponge fingers in the syrup until they are slightly
soft and use to line the basin. Spoon the apples in the basin and
cover with the remaining sponge fingers. Drizzle a little syrup over
the top and place a serving plate over the top, weigh it down and
leave for 30 minutes. Turn the pudding up the right way and peel of
the cling film. Make the toffee sauce, put all the ingredients in a
saucepan and place over a gentle heat, stir continuously until the
butter and sugar has melted. Bring the sauce to the boil fast for 5
minutes, serve warm with the apple charlotte.  Converted by MC_Buster.
NOTES : Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 618
Calories From Fat: 185
Total Fat: 21.1g
Cholesterol: 53.8mg
Sodium: 24.3mg
Potassium: 509.4mg
Carbohydrates: 114.8g
Fiber: 9.4g
Sugar: 100.1g
Protein: 1.4g