Peter Lamb’s Apple Charlotte

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

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

Dessert
Supper
Vegetarian

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