Cut a small circle of bread to fit the base of a 1 1/2 pint pyrex bowl, and
another circle to fit the top. Reserve top circle of bread. Line bowl with
remaining pieces, first dipping each in melted butter, and overlapping
slightly where necessary. Peel. core and slice apples thinly. Cook apples,
water, sugar and rind gently in a saucepan until apples are slightly
softened but not mushy. Turn apples into lined bowl. Dip top circle of
bread in melted butter, and cover top. Bake in a moderate oven (375 F - gas
mark 4) for about 1 hour or until bread is toasted a golden brown. Cool in
the bowl for a few minutes and turn on to a serving dish.
Serve with fairly thin, pouring custard.
Recipe By : Old Magazine clipping from England, Sixties?
Posted to EAT-L Digest 17 October 96
Date: Fri, 18 Oct 1996 09:55:31 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
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