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Ingredients
- 1.6 kg cooking apples, peeled, cored and sliced
- ½ cup (125 g) caster sugar
- 3 strips of lemon rind
- 1 cinnamon stick
- 80 g unsalted butter
- 1 loaf sliced white bread, crusts removed
Method
1. Cook the apple, sugar, rind, cinnamon stick and 30 g butter over low heat, stirring occasionally, until tender but not mushy. Remove the rind and cinnamon.
2. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Grease a 1.25 litre charlotte tin or pudding basin.
3. To line the tin, cut 4 slices of bread in half diagonally, then cut one edge off each triangle with a round cutter to fit the base. Cut wide strips of bread to line the side. Leave enough bread to cover the top. Spread the bread with the remaining butter and line the tin, butter-side-down.
4. Spoon the apple into the tin. Cover with the remaining bread and bake for 30–40 minutes, or until golden.
