|
450 g/1 lb cooking (tart) apples, peeled, cored and sliced
Grated rind and juice of 1 lemon
100 g/4 oz/0.5 cup caster (superfine) sugar, plus extra for sprinkling
10 slices of white bread, crusts removed
75 g/3 oz butter or margarine, melted
Cream, to serve
|
|
Method :
Place the apples, lemon rind and juice and sugar in a saucepan and simmer
for about 10-15 minutes to a thick puree, then leave to cool. Cut one
bread slice into a round to fit the bottom of a greased 1.2 liter/2 pt/5
cup soufflé dish. Dip the bread in the melted butter or margarine and lay
it in the dish. Cut another round to fit the top of the dish and keep it
aside. Dip the remaining slices in the butter or margarine and use to line
the sides of the dish, tilling any gaps with small pieces of bread. Spoon
in the puree and cover with the reserved bread, dipped in butter or
margarine. Cover with foil and bake in a preheated oven at 180°C/350°F/gas
mark 4 for 40 minutes until golden. Sprinkle with sugar and serve with
cream. |