INGREDIENTS

INSTRUCTIONS

APPLE CHARLOTTE
TOFFEE SAUCE
1. 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.
2. 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.
3. 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.
4. 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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