Apple Charlotte

Ingredients

1kg tart apples, peeled, cored and chopped
125g CSR Caster Sugar
Grated rind and juice of 1/2 lemon
30g butter
1 small stick cinnamon
1 small loaf 2 day old white bread
125g clarified butter, melted
125g apricot jam
2 tablespoons water

Method

1 : Place apples, CSR Caster Sugar, lemon rind and juice and 30g butter with cinnamon stick in a saucepan. Cover
and cook gently until apples are tender, then remove lid and cook briskly, stirring, until liquid is reduced and mixture
thick. Remove cinnamon.
2 : Slice bread thinly, cutting off crusts. Cut bread slices in half and dip in clarified butter.
3 : Line the base and sides of a greased charlotte mould, deep cake tin or oven proof dish with the bread slices,
overlapping them slightly.
4 : Fill with the apple mixture and cover the top with bread slices dipped in the butter.
5 : Preheat the oven to 190oC and bake charlotte for 30 to 50 mins or until bread is golden brown. Remove charlotte
from oven and allow to cool for a few minutes before turning out onto a heat proof serving dish.
6 : Meanwhile, heat jam with water, force through a sieve and pour over charlotte just before serving.