Charlotte

[Arrowhead]

Not so much a recipe as a method, this is a real old fashioned pudding which makes a change from crumble, and is simplicity itself. This one resulted from a gift of lots of rhubarb, which was just stewed in the usual way, but apples, gooseberries or anything which might appeal as a crumble will do fine.

You need enough breadcrumbs to make a 3/4" layer on top of the stewed fruit or thereabouts. Grate the zest of a lemon into this. Add caster sugar to taste, all the better if it's been sitting in a jar with a few vanilla pods. This being a rhubarb charlotte, I added half a teaspoon of ground ginger, and chucked some chopped crystalised ginger in with the fruit - cinnamon suggests itself for an apple version. Put the fruit in an ovenproof dish, tip the crumb mix on top and squeeze the lemon over the top. Dot with butter and bake for about half an hour at 180C or until it has coloured nicely. Serve with custard.

Hope that's new to some of you

 

[antdad]

It is but I was really hoping Charlotte was a tasty bird.

 

[Yellow Jim]

New way of making it to me. I always thought it was made by lining a mould with bread, filling it and then baking. Good to know there's another way.

 

[Arrowhead]

It is but I was really hoping Charlotte was a tasty bird.

Wrong section I think, but happy to oblige:
<!-- m --><a class="postlink" href="http://www.fanpix.net/gallery/charlotte-rampling-pictures.htm" onclick="window.open(this.href);return false;">http://www.fanpix.net/gallery/charlotte ... ctures.htm</a><!-- m -->

Jim: I've no idea whether this is really a charlotte or not, that's just what it's known as in my family. Stewed apples figured strongly in my diet as a kid one way or another, this being one of the ways of making inroads into them.