Apple Charlotte Pudding Food

JAMES MARTIN'S APPLE CHARLOTTE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• In a large pan, melt 25g/1oz of the butter. Add the sugar and apples, then put the lid on and cook over a gentle heat for about 10 minutes, stirring occasionally.
• Remove the lid and cook for a further 5-10 minutes until the apples are broken down, but still with a few chunks for texture. Add the apricot jam and allow to cool.
• Meanwhile, melt the remaining butter in a saucepan. Cut the slices of bread in half, and then in half again into strips, saving one piece for the base of the pudding basin and one for the lid. Dip each piece of bread into the melted butter and line a large pudding basin.
• Once the pudding basin is fully lined, spoon in the apple purée and top with another round of bread that has been dipped in melted butter. Place in the oven for 30 minutes, or until golden brown on top.
• Remove from the oven and allow to cool slightly. Carefully turn out and serve immediately with custard.

APPLE CHARLOTTE PUDDING

Steps:

• Prep time: 15-20 minutes, plus cooling. Cook time: 1¼ hours. 1. Preheat the oven to 200˚C/180˚C fan/gas 6. Butter a 1 litre (1¾ pint) pudding basin. 2. Put the sugar and water into a pan (with a lid) over a low heat. Cook gently until the sugar has dissolved and is light golden. 3. Add the chopped apples to the caramel, stir and then add the Calvados, orange juice, cinnamon and 20g of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10-15 minutes until all the liquid has evaporated and the apple is soft. Remove from the heat and set the cooked apple aside to cool. 4. Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps. 5. Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together. 6. Put the pudding basin on a baking sheet and bake for 35-40 minutes until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate. 7. While the pudding is cooking, make the butterscotch sauce. Put the sugar and water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden brown. Remove from the heat. 8. For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form. 9. To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves.

APPLE CHARLOTTE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1 litre/1¾ pint pudding basin.
• Put the sugar and 3 tablespoons water into a saucepan set over a low heat. Cook gently until the sugar has dissolved and a light caramel has formed.
• Stir the chopped apples into the caramel. Add the calvados, orange juice, cinnamon and 20g/¾oz of the melted butter. Cover and bring to the boil, cook for 5 minutes, then remove the lid and cook for another 10-15 minutes, or until all the liquid has evaporated and the apples are soft. Remove from the heat and set aside to cool.
• Flatten the bread slices slightly with a rolling pin and remove the crusts. Dip the bread in the remaining melted butter, ensuring it is well covered. Use about four slices of the bread to line the base and sides of the basin, overlapping the bread slightly to ensure there are no gaps.
• Spoon the cooked apple into the bread-lined basin. Cover with the remaining bread and press down to seal, pinching the edges of the bread together.
• Put the pudding basin on a baking tray and bake for 35-40 minutes, or until deep golden brown and crisp on top. Leave to cool for 5 minutes, then carefully invert onto a serving plate.
• While the pudding is cooking, make the butterscotch sauce. Put the sugar and 4 tablespoons of water into a pan over a low heat. Bring to the boil, then simmer until the sugar is a dark golden caramel. Whisk in the butter, stir in the cream and continue to simmer for 5 minutes, stirring all the time, until the sauce is creamy and golden-brown. Remove from the heat.
• For the Chantilly cream, whisk the cream, icing sugar and vanilla extract together until stiff peaks form when the whisk is removed from the bowl.
• To serve, pour the sauce over the pudding. The Chantilly cream can be served on the side for guests to help themselves.

APPLE CHARLOTTE

Steps:

• Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
• Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened butter. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened butter and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened butter and fan the pieces over the top, pressing to fit into the top of the mold.
• Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cream or ice cream.

APPLE CHARLOTTE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 1-litre pudding basin, then dust with sugar, making sure you cover the whole inside and tipping out any excess sugar. Put a strip of parchment parchment across it (so it's easier to remove the pudding later).
• Cut the crusts off the bread and flatten the slices with your hands. Dip in the melted butter, covering both sides. Use around 4½ slices of the bread to line the base and sides of the basin, overlapping them to make sure there aren't any gaps. Transfer the mould to the fridge while you make the filling.
• To make the filling, put the sugar in a large saucepan over a medium heat for a few mins until it turns a dark caramel colour - avoid stirring it. Add the butter and stir to combine, being careful as it will steam a little. Add the apples, orange juice, zest and cinnamon, and stir to combine. Cook over a high heat for 5-8 mins until the apple has softened and the liquid has reduced slightly, stirring occasionally.
• Remove the pudding basin from the fridge and pour the apple filling into it. Cover the top of the filling with the remaining bread and press down the edges of the bread to seal it together.
• Put the pudding on a baking tray and bake for 35-40 mins, or until golden brown. Leave to cool for 5 mins, then carefully tip upside down onto a serving plate and remove from the basin. Serve with custard or ice cream.