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Apple Charlotte

Apple Charlotte is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert of apple puree baked in a mould lined with bread dipped in clarified butter. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Charlotte.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

46

Rating:

Tags : Bread RecipesDessert RecipesBaking RecipesBritish Recipes

This is a classic recipe for a Victorian version of Apple Charlotte that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction. This recipe is for that forgotten Victorian dish, the 'Savoury' which typically came at the end of a meal.

Original Recipe

Peel, core and slice one dozen large sized apples, and stew them with half a pound of sugar, one ounce of butter, the peel of one lemon, half a stick of cinnamon, and half-pint of water; continue boiling until the mixture becomes a thick paste. Line the bottom and sides of the mould with thin pieces of bread dipped in clarified butter. Fill the space with the apple marmalade, and cover the whole with a piece of bread dipped in clarified butter. Bake it in a hot oven till it is of a pale brown colour, and when done turn out, and serve in a dish.

Apples, 12; sugar, 1/2lb.; butter 1oz.; lemon peel, 1; cinnamon 1/2 stick; water, 1/2 pint.

Modern Redaction

Ingredients:

12 large apples
225g sugar
30g butter
pared zest of 1 lemon, shredded
1/2 cinnamon stick
300m water
6 slices of white Breads, crusts removed and cut into strips
1 whole Breads slice, cut to fit the top of our mould
100g ghee (clarified butter), melted

Method:

Peel, core and slice the apples then combine with the sugar, butter, lemon zest, cinnamon stick and water in a pan. Bring to a boil and continue boiling for about 60 minutes, or until the mixture becomes a thick paste. Take off the heat and set aside.

Prepare the Breads and dip in the clarified butter. Use the resultant bread strips to line the base and sides of an oven-proof mould. Pour in the cooked apples to fill the centre. Cover with the large round of bread (again dip in the ghee). Transfer to an oven pre-heated to 200°C and bake for about 20 minutes, or until the bread is golden brown.

Remove from the oven, turn out onto a plate and serve.

Find more Traditional Victorian Recipes Here