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Total Time
1hr 30mins
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.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 375°F.
  2. Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
  3. Cover and simmer gently until pulpy, stirring occasionally.
  4. 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.
  5. Brush the butter all over the slices of bread.
  6. 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.
  7. Spoon in the apple purée and cover with more over-lapping slices of bread.
  8. Bake for about 30 minutes, until the top is golden brown.
  9. Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
Most Helpful

5 5

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!