Rick Stein at Home apple Charlotte - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein at Home apple Charlotte By You Magazine - September 12, 2021 This is a very special recipe – it’s my mother’s and one of her favourites. James Murphy SERVES 4 125g butter 350g Bramley apples 350g Cox’s apples 2 tbsp sugar A little grated lemon zest, to taste 6-8 slices white bread, about 5mm thick, crusts removed Custard, clotted cream or ice cream, to serve Grease a pudding basin, about 15cm in diameter and 10cm deep, with plenty of the butter. Peel, core and finely slice the apples. Rinse in cold water and put them in a saucepan with the sugar, lemon zest and 30g of the butter. Cook to a pulp over a low heat and then beat to a purée with a wooden spoon. Allow to cool. Preheat the oven to 200C/180C fan/gas 6. Melt the remaining butter. Dip each slice of bread into the butter and then line a pudding basin with about three-quarters of the slices. Pack them in tightly and don’t leave any gaps. Spoon in the cooled apple purée and cover with the remaining buttered pieces of bread and gently push down. Tightly cover the pudding with foil and bake for about 30 minutes. Remove the foil and bake for a further 8-10 minutes until the top is golden brown. Leave the pudding to rest for 5 minutes before turning out on to a serving plate. Serve with custard, clotted cream or ice cream. TIP I love the clean taste of apple and lemon in this, as cooked by my mum, but you could add a good pinch of ground cloves or some ground cinnamon, if you like. Now buy Rick’ s book Our recipes are from Rick Stein at Home by Rick Stein, to be published by BBC Books on 16 September, price £26. To pre-order a copy for £22.10 with free p&p until 26 September, go to mailshop.co.uk/books or call 020 3308 9193. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved