Oh my goodness gracious, have you ever come across a recipe that made you just drool with anticipation? Well, let me tell you that this apple charlotte pudding recipe is gonna be one of those moments. Trust me, it’s simply irresistible.
Apple Charlotte Pudding Recipe:
Ingredients:
- 6 large cooking apples
- 1 lemon, juiced
- 120g caster sugar, plus extra for dusting
- 1 tsp ground cinnamon
- 1 tsp grated nutmeg
- 200g breadcrumbs
- 100g unsalted butter
- 4tbsp apricot jam
Instructions:
- Preheat oven to 160C/Gas 3/Fan 140C. Peel, core and slice the apples.
- In a large mixing bowl, toss them with the lemon juice, caster sugar, cinnamon and nutmeg.
- Grease a 2-litre pudding basin with butter and sprinkle the base with the breadcrumbs.
- Spoon one-third of the apple mixture into the basin.
- Dot with a third of the butter and sprinkle some more breadcrumbs over the top.
- Repeat the layers twice more until all ingredients are used up.
- Cover the basin with a pleated layer of greaseproof paper and then a layer of foil. Tie a piece of string around the rim to secure the paper and foil.
- Place the basin in a deep roasting tin and pour in enough boiling water to come a third of the way up the basin.
- Bake for 2 hours, checking the water level every so often and topping up if necessary.
- Remove the basin from the tin and let it cool for 15 minutes.
- Meanwhile, in a small pan, warm up the apricot jam and brush it over the top of the pudding. Sprinkle some extra caster sugar over it.
- Put it back in the oven and bake for another 30 minutes.
- Remove, then let it cool before slicing.
Now that you’ve got the recipe down, it’s time to start creating some magic in the kitchen. You won’t be disappointed with the end result, I guarantee it. This apple charlotte pudding is simply scrumptious and perfect for a cozy night in or to impress guests at a dinner party.
Don’t forget to snap some pics of your creation and share them with your loved ones. Happy cooking everyone!
Disclaimer: This recipe was inspired by a British cooking show and has been adapted for American kitchens.
Oh my goodness gracious, have you ever come across a recipe that made you just drool with anticipation? Well, let me tell you that this apple charlotte pudding recipe is gonna be one of those moments. Trust me, it’s simply irresistible.
Apple Charlotte Pudding Recipe:
Ingredients:
- 6 large cooking apples
- 1 lemon, juiced
- 120g caster sugar, plus extra for dusting
- 1 tsp ground cinnamon
- 1 tsp grated nutmeg
- 200g breadcrumbs
- 100g unsalted butter
- 4tbsp apricot jam
Instructions:
- Preheat oven to 160C/Gas 3/Fan 140C. Peel, core and slice the apples.
- In a large mixing bowl, toss them with the lemon juice, caster sugar, cinnamon and nutmeg.
- Grease a 2-litre pudding basin with butter and sprinkle the base with the breadcrumbs.
- Spoon one-third of the apple mixture into the basin.
- Dot with a third of the butter and sprinkle some more breadcrumbs over the top.
- Repeat the layers twice more until all ingredients are used up.
- Cover the basin with a pleated layer of greaseproof paper and then a layer of foil. Tie a piece of string around the rim to secure the paper and foil.
- Place the basin in a deep roasting tin and pour in enough boiling water to come a third of the way up the basin.
- Bake for 2 hours, checking the water level every so often and topping up if necessary.
- Remove the basin from the tin and let it cool for 15 minutes.
- Meanwhile, in a small pan, warm up the apricot jam and brush it over the top of the pudding. Sprinkle some extra caster sugar over it.
- Put it back in the oven and bake for another 30 minutes.
- Remove, then let it cool before slicing.
Now that you’ve got the recipe down, it’s time to start creating some magic in the kitchen. You won’t be disappointed with the end result, I guarantee it. This apple charlotte pudding is simply scrumptious and perfect for a cozy night in or to impress guests at a dinner party.
Don’t forget to snap some pics of your creation and share them with your loved ones. Happy cooking everyone!
Disclaimer: This recipe was inspired by a British cooking show and has been adapted for American kitchens.
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