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6
Medium
By Richard Whittington and Martin Webb
Published 1995
Sliced white loaves were obviously made with joyous things like bread and butter pudding and apple charlotte in mind. This is as good as it gets: flavoured with Calvados and served with a light brandied custard.
Peel, core and dice the apples. Put in a saucepan with the sugar. Bring to the boil, turn down the heat and cook until the apples start to purée, about 10–15 minutes. Immediately stir in the sultanas and Calvados and leave to cool.
Make the crème Anglaise as described. When cool, stir in the Calvados and reserve.