Apple Charlotte Bramley Apples Coxs Apples Caster sugar Butter Bread sliced Egg yolk 225g 225g

1tbsp 110g 6 1

Method 1. Peel, core and thinly slice the apples, rinse them in cold water and put in a sauce pan with the sugar and 25g of the butter. 2. Cook over a low heat until they are soft enough to beat into a puree. 3. Once beaten leave to cool. 4. Meanwhile melt the remaining butter gently and cut each slice of bread into rectangles. 5. Brush each piece of bread with melted butter on both sides being careful not to leave any unbuttered patches. 6. Line a charlotte mould/pudding basin with approximately three-quarters of the bread. Dont leave anyh gaps between the pieces over lap them and press firmly. 7. When the appl puree has cooled, beat the egg yolk into it and fill the lined basin with the mixture. 8. Seal the top with overlapping slices of the remaining b read. 9. Place a suitable sized ovenproof plate on top of the pudding and weight it down. 10. Pre-heat the oven to 200C 11. After 30 minutes place the charlotte into the oven to bake for 35 minutes. Then remove the plate and weight and bake the pudding for a further 10 minutes to brown the top. 12. Leave the pudding to settle in the basin for 5 minutes after removing from the oven, then carefully invert it on to a warmed plate to serve.