Prep 20 mins
Cook 20 mins
This recipe comes from "New British Classics" by Gary Rhodes. The fruit is surrounded by slices of bread, and it goes well with custard or cream.
- Preheat oven to 425 degrees F. This recipe will use 6 3x2inch metal pudding molds or a 4x3 inch cake pan.
- Butter the bread on one side.
- Cut six slices of bread into disks that will fit the bases of the molds, plus six to fit the top. If using a single cake pan, cut bread to fit.
- Remove the crusts from the remaining bread and slice each into 1 inch fingers.
- Place a disk of bread in each mold, with the butter side down. Lay the fingers around the insides of the molds with the butter against the sides. It is okay if they are slightly overlapping.
- Melt half the butter in a large saucepan and add the rhubarb once it starts to bubble.
- Stir for one minute before adding 2 ounces of the sugar.
- Cook rhubarb for a further minute, then strain the rhubarb in a colander. Save the collected juice.
- Melt the remaining butter and add the apples once bubbling.
- Cook for 2 minutes hefore adding the remaining sugar.
- Cook for a further 2 minutes and allow to cool.
- Mix a quarter of the cooked rhubarb with the collected juices and bring to a simmer.
- Cook rhubarb until tender, then liquidize to create sauce.
- Mix fruits together once they have cooled.
- Taste for sweetness and add more sugar if needed.
- Divide mixture between the molds then top with the lids. Fold over any excess bread to help secure the lids in place.
- Bake individual charlottes for 20 minutes or a large charlotte for 40-45 minutes.
- To serve, turn out of molds and serve with rhubarb sauce.