Apple and Plum Charlotte RecipeOrigin: Britain Period: Traditional |
|
The original 'Charlotte' is a dish of the 17th Century and is a British invention. The dish consisted of lining a ring mould with bread and filling with apples, with the dish being served hot. In all likelihood the dish was named after Queen Charlotte, wife of George II, as she was the patron of apple growers. This is a modern rendition that remains quite true to its 17th century antecedent. Ingredients:
350g apples (half Bramley and half Cox's are a good mix) 
Apple and Plum Charlotte Preparation:Method:Peel and core the apples then slice into thin rings. Rinse in a bowl of cold water then transfer to a pan along with the plums, sugar and 30g of the butter. Cook over low heat until they are just soft enough to beat into a purée. Beat the apple and plum mix until smooth then set aside to cool. Remove the crusts from the bread then melt the remaining butter very gently in a small pan. Cut each slice of bread into rectangles and brush each piece with melted butter on both sides. Use 3/4 of these to line the base and sides of a 600ml pudding basin. Make certain you overlap the bread pieces so you don't leave any gaps and press down firmly to seal. When the apple and plum purée has cooled completely add the egg yolk and beat into the mixture then tip the purée into the bread-lined bowl. Now seal the top with the remaining bread. Cover the bread with a plate that's slightly smaller than the bowl and weigh down with a 1kg weight. Set aside to compress for 30 minutes. After the end of this time transfer the bowl (with the weight still on it) to an oven pre-heated to 200°C and bake for about 35 minutes. Carefully remove the weight and the plate at this time and bake the pudding for a further 10 minutes, or until browned on top. Remove from the oven and allow to settle in the basin for a few minutes then invert onto a warmed serving plate and serve immediately with vanilla custard. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Apple and Plum Charlotte to your online bookmark site: 
|
|
More British recipes... More European recipes... More dessert recipes... More recipes for Fruit... More recipes for Eggs... More Baking recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fruit and eggs as primary ingredients: Rowan Berry and Apple Jam Cacenau Aberhonddu Creamy Salad Dressing Apple and Mayonnaise Sauce Alkovendressing Gluten-free Rich Fruit Cake Rhubarb Crumble Flamiche Orange Cheesecake 2 Torth Amser Te Lamb's Lettuce, Orange and Roast Beetroot Salad Kartoffelkratzet Easter Sunrise Cake Gooseberry and Elderflower Syrup II Apple, Tamarillo and Prune Chutney Currant and Golden Syrup Sponge Cake Gooseberry Curd Apple and Blackberry Pie Dark Chcolate Meringue Kisses Baked Ham with Raspberry and Dijon Mustard Glaze Egg Noodles with Rice Flour Al Burtugal Wal Zabib Al Mutabal Chocolate and Peanut Butter Ice Cream Elderberry Soup Cobnut Broth Cranberry-orange Marmalade Glazed Ham Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
