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Categories:Viewed: 31 - Published at: 6 years ago
Ingredients
- 6 slc White Bread, 1/4 Inch Thick, Crusts Removed
- 4 ounce Melted Butter
- 1 1/2 lb Cooking Or possibly Dessert Apples
- 3 Tbsp. Water
- 4 ounce Sugar (To 8), Acc. To Apples Used
- 1 tsp Lemon Rind, Finely Grated
Method
- Cut a small circle of bread to fit the base of a 1 1/2 pint pyrex bowl, and another circle to fit the top.
- Reserve top circle of bread.
- Line bowl with remaining pcs, first dipping each in melted butter, and overlapping slightly where necessary.
- Peel.
- core and slice apples thinly.
- Cook apples, water, sugar and rind gently in a saucepan till apples are slightly softened but not mushy.
- Turn apples into lined bowl.
- Dip top circle of bread in melted butter, and cover top.
- Bake in a moderate oven (375 F - gas mark 4) for about 1 hour or possibly till bread is toasted a golden.
- Cold in the bowl for a few min and turn on to a serving dish.
- Serve with fairly thin, pouring custard.
