| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Sainsbury10 |
1 |
servings |
INGREDIENTS
| 875 |
g |
Red skinned dessert apples; cored and sliced (1 |
|
|
; 3/4lb) |
| 150 |
g |
Granulated sugar; (5oz) |
| 2 |
ts |
Grated lemon rind |
| 40 |
g |
Butter; (1 1/2oz) |
| 1/2 |
|
Stale French stick; cut into 5mm ( 1/4 |
|
|
; inch) thin slices |
| 150 |
g |
Sultanas; soaked in 3 |
|
|
; tablespoons (5oz) |
|
|
Calvados or brandy |
| 1 |
|
100 gram pac whole almonds skin on; roughly chopped |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Place the apples in a pan with 100g (3 1/2oz) of the granulated
sugar, the lemon rind and enough water to just cover. Cook over a low
to moderate heat until the apples are starting to fall apart. Allow
to cool.
Blend the butter with the remaining sugar and use togrease thoroughly
the sides and base of a 20cm (8 inch) souffle dish, reserving a
little of the mixture.
Line the base and sides of the dish completely with most of the bread
slices, reserving enough to cover the top of the pudding.
Fill the centre with layers of apple, sultanas and chopped almonds,
continue this process until all the ingredients are used.
Spread the reserved bread slices with the remaining butter and sugar
mixture and arrange over the apple mixture to cover.
Bake in the preheated oven for 1 hour. To remove from the souffle
dish run a palette knife around the edge and carefully invert the
Charlotte onto a plate.
Notes This dessert may be flambed with 3-4 tablespoons of Calvados if
desired.Alternatively serve warm with Greek natural yogurt or thick
double cream.
Converted by MC_Buster.
NOTES : A delicious alternative to traditional apple pie, which makes
use of stale bread.An impressive finished dish.
Converted by MM_Buster v2.0l.
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