P167 CEEFA( 167 Sun 19 Dec 14:41/13 1/3 COOKING WITH TRADITIONAL APPLE CHARLOTTE Ingredients Serves 4 1lb apples (half Bramley and half Cox) 1 tbsp caster sugar 1 oz butter 1 egg yolk 6 slices bread jrom a large loaf (about {" thick with crusts removed) 3 oz (extra) butter Method in a momentP167 CEEFAX 167 Sun 19 Dec 14:43/04 ] 2/3 COOKING WITH TRADITIONAL APPLE CHARLOTTE Method Serves 4 Peel, core and thinly slice apples. Rinse them in cold water and put in saucepan with 1 tbsp sugar and 1 oz butter. Cook over a low heat until soft enough to beat into a puree. Beat them and leave to cool. Melt the 3 oz butter and cut each slice of "read into 6 rectangles. Brush each piece of bread with melted butter (both sides*. Line a 1 pint pudding basin with most of the bread making sure there are no gaps. Method continues a momentP167 CEEFAX 167 Sun 19 Dec 14:45/22 3/3 COOKING WITH TRADITIONAL APPLE CHARLOTTE Method contd. Serves 4 When the apple puree has cooled "jar the egg yolk into it and fill lined "akin with mixture. Seal the top with overlapping slices of remaining bread. Put a plate on top of pudding and weigh it down with ! 2l" weight. Pre-heat oven to Gas 6 (200C). After \-hour put basin (still with weight on* in oven for 35 minutes. Remove plate and weight. Bake for further 10 minutes. Leave to settle for a minute after removing jrom oven, then invert carefully onto warmed plate to sjrvj.