Ingredients
450g/1lb stale bread /approx.12-18 slices
softened butter, for spreading
For the fruit filling
450g/1lb fresh rhubarb
50g/2oz butter
75g/3oz caster sugar
3 green dessert apples
pinch of icing sugar (optional)
pinch of cinnamon (optional)
Method
1. Pre-heat the oven to 220C/ 425F/Gas 7 and have ready six 7-8 x 5cm /3-3 %26frac12; x 2 in individual metal pudding or dariole moulds or a 12.5 x 6-7 cm /5 x 2%26frac12;-3in cake tin.
2. Cut six bread discs to fit the bases of the moulds, and six to fit the lids (if using a large mould, just cut one of each).
3. Cut away the crusts of the remaining slices and slice into approximately 3cm/1in fingers. Butter all the bread on one side only. Place a disc, butter side down, in the base of each mould. The fingers can be laid, butter-side against the mould, slightly overlapping all the way round.
4. To make the fruit filling, peel the rhubarb, if stringy, and cut into 1cm/%26frac12; in chunks. Melt half of the butter in a large saucepan and, once bubbling, add the rhubarb. Turn the fruit slices in the pan for one minute before adding 50g/2oz of the caster sugar. continue to cook for a further minute. The rhubarb can now be strained in a colander or large sieve, allowing the sweet juices to collect in a bowl.
5. While draining the rhubarb, prepare the apples. Peel, core and cut in half, leaving chunky slices.
6. Melt the remaining butter in a saucepan, adding the apples once butter is foaming. Cook for two minutes before adding the remaining sugar. continue to cook for 1-2 minutes. Leave to cool.
7. The rhubarb will have now drained. bring a quarter of the rhubarb and mix with the juices collected. These can now be brought to a simmer and cooked until tender. Once tender, liquidise and push through a sieve. You now have a fresh rhubarb syrup to serve with the charlottes.
8. Once both fruits have cooled, gently mix tofetchher and taste for sweetness. If the flavour is too tart, a sprinkling of caster or icing sugar can be added. A pinch of ground cinnamon can also be added.
9. Divide the mix between the charlottes, then lid with the lids. Any excess bread at the sides should be folded over, to maintain the lids in place.
10. For individual charlottes, bake in the pre-heated oven for 20 minutes; a large charlotte will bring twice as long - 40-45 minutes.
11. Once cooked, turn out the charlottes onto plates to reveal the crispy golden finish. Spoon the rhubarb syrup around and serve.
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Orignal From: Rhubarb and apple charlotte
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