… now that i’ve been given the extra time, i’ve decided to use the next couple of days to make Christmas Lunch… no, i’ve not gone completely barmy, it’s just I have a deadline to meet and the lovely Caroline from Lincolnshire Life Magazine has given me a double page spread for Christmas… so i’m cooking 3 courses… all vegetarian… as I have a whole load of veggies coming and I want to impress!
… not that this has anything to do with the Apple Charlotte, it’s just that I had all my Christmas cookbooks out last night and HRH Delia’s book happened to fall open at her infamous Apple Charlotte recipe and my mind started to whir… what if I used my left-over Challah bread, which is remarkably like Brioche… and then what if I coat the bread with chocolate butter..? I will have fulfilled this months We Should Cocoa brief of cooking apples with chocolate… and created possible the most heavenly dessert ever!
… my pudding basin was out anyway, as i’m going to make the layered caramelised onion and mushroom suet pudding which I made last year for Christmas… so as usual there are about a hundred dead birds in the kitchen and only the one stone!
Chocolate Apple Charlotte
1lb apples – peeled and chopped (I used half Bramley cooking apples half Cox’s)
1 tablespoon caster sugar
2 teaspoons cocoa powder
roughly six slices of thick cut white bread with the crusts removed – i used challah, with crusts on
1 egg yolk
You will need a 1pint pudding basin
– using a tablespoon of water, gently simmer the apples in a pan with the 1oz of the butter and all the sugar until mushy. If using more than one apple variety they may take different lengths of time to mush but this is ok as it’s good to have texture in the pudding. Once mushed, set aside to cool.
– melt the butter gently in the microwave and then add 2 large teaspoons of dark cocoa powder, stiring until melted together
– brush both sides of each slice of bread with the chocolate butter and line the pudding basin with it, making sure there are no gaps
– stir the egg yolk into the mushed apple and then pour this into the pudding and then place on a bread lid
– take an oven-proof plate or dish and stand this on top of the pudding with a weight on top… I didn’t have either so used a bowl with a Kilner jar filled with water as the weight… worked just fine!
– let it sit like this for 20 mins, then bake in the oven, with the plate and weight for 30 mins, then, remove the plate and weight and bake for a further 10 minutes until the top is crispy.
serve with lashings of cream… eat and of course, enjoy!