Prep 30 mins
Cook 1 hr
This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.
- 2 lbs cooking apples, peeled,cored and sliced
- 1⁄2 teaspoon ground cinnamon
- 1 lemon, zest and juice only
- 3 tablespoons light brown sugar
- 3 ounces unsalted butter, melted
- 8 thin slices brown bread, crusts removed
- Pre-heat oven to 375°F.
- Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
- Cover and simmer gently until pulpy, stirring occasionally.
- Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
- Brush the butter all over the slices of bread.
- Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
- Spoon in the apple purée and cover with more over-lapping slices of bread.
- Bake for about 30 minutes, until the top is golden brown.
- Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
This recipe was delicious-and quite unlike anything I've had before. Very easy to make, and perfectly balanced flavors ; The lemon zest is a great touch. I had mine with fresh cream and Chris had his with a bit of vanilla ice cream. We were both very pleased with this dessert. Thanks for posting this recipe-we'll be making this again!