Name: Peter Lamb’s Apple Charlotte
Yield: serves 6–8
Ingredients: 1 egg white, lightly beaten; 1 small loaf of good-quality white bread; 675 g apples (Cox’s Orange Pippin are best but Bramley Seedling can be very good also); softly whipped cream to serve; 15 g butter; 30 g caster sugar; 2 egg yolks, preferably free-range; 170 g butter; 1 tablespoon water

Preparation info

serves
6–8

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This is the scrummiest, mostly wickedly rich apple pudding ever. A friend, Peter Lamb, makes it as a special treat for me every now and then.

Ingredients

675 g apples (Cox’s Orange Pippin are best but Bramley Seedling can be very good also)
15 g butter

Method

Peel and core the apples and cut into slices. Melt the small quantity of butter in a stainless steel saucepan with the water. Toss in the apples and the sugar, cover and cook over a gentle heat until soft. Remove the lid if they are getting too juicy – you’ll need a dry purée. Stir well, taste and add a little more sugar if necessary. Allow to cool for a few minutes and then beat in the egg yol

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Peter Lamb’s Apple Charlotte

Ingredients

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