Apple Charlotte

Method

1. To make the clarified butter, melt the butter gently in a saucepan or in the oven. Allow it to stand for a few minutes and then spoon the crusty white layer of salt particles off the top of the melted butter. Underneath this crust there is clear liquid butter, which is the clarified butter. The milky liquid at the bottom can be discarded or used in a white sauce. Clarified butter is excellent for cooking because it can withstand a higher temperature when the salt and milk particles are removed. It will keep covered in the fridge for several weeks.

2. Peel and core the apples. Melt a little of the clarified butter in a stainless steel saucepan, chop the apples into cubes and add to the saucepan with a couple of tablespoons of water and the sugar. Cover and cook over a gentle heat until the apples break into a thick pulp. Beat in the egg yolks one by one - this helps to enrich and thicken the apple purée. Taste and add a little more sugar if necessary.

3. Melt the remaining clarified butter and use a little of this to brush the inside of a 13 x 20cm loaf tin (or an 18cm round springform tin) then dust it with caster sugar. Cut the crusts off the bread and cut into strips about 4cm wide and 13cm high and quickly brush them with the clarified butter. Line the sides of the tin with butter-soaked bread. Cut another strip to fit tightly into the base of the tin. Brush it on both sides with butter and tuck it in tightly. Fill the centre with the apple pulp. Cut another strip of bread to fit the top. Brush with melted butter on both sides and fit it neatly to cover the purée.

4. Bake for 20 minutes then reduce the heat to 180°C/Gas Mark 4 for a further 15 minutes or until the bread is crisp and a rich golden colour.

5. To serve, run a knife around the edges in case the bread has stuck to the tin. Invert the Apple Charlotte onto a warm oval serving plate. It won’t look like a thing of beauty, it may collapse a bit, but it will taste wonderful. Serve with lots of softly whipped cream.