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Herefordshire Apple Charlotte With Apricot Sauce
…serves 4

Ingredients:

1kg (2lbs) cooking apples
1 strip of rind lemon
2 cups fresh breadcrumbs
100g (4oz) butter sauce
4 tbs apricot jam
200ml (7 fl oz) water
1 lemon
1 tsp arrowroot

Method:

Peel, core and slice the apples. Put a tiny bit of butter in a saucepan add the apples. Cover with a butter paper and cook over a low heat until you have a dry-ish purée. Remove the lemon rind.

Butter 6 individual pudding moulds. Melt the remaining butter in a frying pan and toast the crumbs until golden.

Fill the moulds with alternate layers of crumbs and apple purée, starting and ending with the crumbs. Bake for 15-20 minutes at 190C (375F, gas 5) or on the bottom shelf of the Aga ROASTING OVEN.

To make the sauce, put the jam, lemon rind and juice and water in a saucepan. Boil to thicken then pour through a strainer or blend.

Leave the puddings for 5 minutes or so before turning out. Serve with the sauce.

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