Apple & Rhubarb Charlotte… By Lucy Simmons
April 30, 2015
Abundant stored apples, early rhubarb a few slices of leftover bread, that's a Charlotte. A classic old recipe and great fun to create......As you can see from the picture, my Charlotte was not playing " Come out of the basin nicely" .... Happy days.
- Prep: 30 mins
- Cook: 1 hr
- Yields: 6 Generous
1. Preheat the oven to 220C/ gas 7. Have a pudding basin prepared ready to layer the bread.
2. Cut a circle to the size of the base of the pudding basin, butter it and lay it butter side down in the bowl. Butter the remaining slices of bread, cut the crusts off and cut them into slices and arrange them round the side of the bowl so they are overlapping with butter side against the mould. Leave the other bread for the top.
3. Clean and Cut the rhubarb into 1cm pieces, removing any strings. Melt half (25g) of the butter into a large sauce pan, add the rhubarb, cook for 1-2 minute while stirring and add 50g of sugar stirring and cooking for another minute. Strain the rhubarb through a sieve and leave to cool.
4. Peel and core the apples cutting into chunks, melt the rest of the butter and add the apples, cooking for 2 minutes before adding the remaining sugar, continue to simmer for a few minutes.
5. Get a quarter of the rhubarb and place into a small sauce pan with the rhubarb juices and bring to a simmer, liquidize and push through a sieve, creating a lush rhubarb syrup to serve with the Charlotte.
6. When the fruit has cooled mix together with some cinnamon and icing sugar, adjust to your tasty buds, placing into the pudding basin. From the remaining bread cut two circles creating a lid, butter and place on top so all the fruit is covered, press down firmly.
7. Bake for 40-45 minutes until golden. When cooked turn out onto a serving plate. Enjoy.