Apple Charlotte

This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.

Ingredients

• 750gm Apples
• 1 tbsp aster Sugar
• finely grated zest of a lemon
• 1 Egg yolk
• 110g butter
• 6 slices of broad (large loaf)

Directions

1. Peel, core and thinly slice the apples, rinse in cold water, place in a saucepan with sugar and 1 oz (25 g) of the butter. Cook over a low heat until they are soft enough to beat into a purée. Beat them and leave on one side to cool.

2. Meanwhile melt the remaining 75 g of butter gently, and cut each slice of bread into rectangles. Brush each piece of bread with melted butter (both sides), being careful not to leave any unbuttered patches, then line the pudding basin with approximately three-quarters of the bread. Overlap them and press firmly.

3. When the apple purée has cooled, beat in the egg yolk into it and fill the lined basin with the mixture. Seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top of the pudding. Meanwhile, pre-heat the oven to 200°C.

4. After 30 minutes place the basin in the oven and bake for 35 minutes. Then, with an oven cloth, remove the plate and bake the pudding for another 10 minutes to brown on top.

5. Leave the pudding to settle in the basin for a minute after removing from the oven, then carefully invert it on to a warmed plate to serve.