Ingredients
8 slices bread from large white loaf, crusts removed
75g/3oz softened butter
3 tbsp icing sugar
butter for greasing
450g/1lb Bramley apples, cored and cubed
225g/8oz rhubarb cut into 2.5cm/1in slices
1%26frac12; lemons, grated rind and juice
pinch dried cinnamon
3 tbsp caster sugar
55g/2oz bread or cake crumbs
Method
1. Preheat oven to 200C/400F/Gas 6.
2. Using two thirds of butter, smear slices or bread lightly on both sides and coat one side with icing sugar.
3. Toast all bread on the sugared side until golden brown.
4. Butter a 1.2 litre/2 pint charlotte mould and line bottom and sides with slices of toasted bread.
5. Arrange them so that toasted side is on outside of the charlotte and all slices overlap slightly.
6. Trim slices level with lid of dish. Leave aside enough toasted bread for a lid for the charlotte.
7. Put rest of butter in saucepan with apples, rhubarb and lemon rind and juice.
8. Add cinnamon and stir tofetchher over low heat, cooking apples and rhubarb just slowly until soft.
9. Make sure you cook them uncovered so they stay quite dry.
10. When apples and rhubarb are soft and fluffy , stir in sugar and cake or breadcrumbs.
11. Spoon that mixture into the lined charlotte mould. Make lid with reserved toasted bread, fill roasting tin two thirds full of hot water and place the charlotte inside.
12. Bake in centre of oven for approximately 30-40 minutes. Loosen edges with knife and turn out on to dish.
13. Serve hot.
Orignal From: Rhubarb and Bramley apple charlotte
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