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Thursday, December 20, 2012,2:15 AM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Put the apples, cinnamon, lemon rind and juice and sugar in a heavy-based saucepan. Cover and simmer gently until pulpy, stirring occasionally.
  • Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the puree is very thick.
  • Brush the butter all over the slices of bread. Line the base and sides of a greased 15 cm (6 inch) Charlotte mould or deep cake tin with the slices of bread, making sure that they overlap.
  • Spoon in the apple puree and cover with more overlapping slices of bread.
  • Bake at 190°C (375°F) mark 5 for about 30 minutes, until the top is golden brown.
  • Serve at once, turned out and accompanied with custard or fresh cream.


  • 500 grams cooking apples, peeled, cored and sliced
  • 1.5 ml ground cinnamon
  • Finely grated rind and juice of ½ lemon
  • Light soft brown sugar, to taste
  • 50 grams butter, melted
  • 4 thin slices brown bread, crusts removed

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