St Clement’s Charlotte
450 g/1 lb cooking (tart) apples, sliced
Pinch of ground cloves 15 ml/1 tbsp lemon juice 100 g/4 oz/1 cup light brown sugar 8 slices wholemeal bread, crusts removed
75 g/3 oz/1 cup butter or margarine, melted
Put the apples In a saucepan with the cloves, lemon juice and 1 of the sugar. Cook gently, stirring occasionally, until the apples are pulpy. Meanwhile, dip some of the bread slices in melted butter or margarine and use to line a 1.2 litre/2 pt/5 cup ovenproof dish, trimming and patching to fit. Spoon in the puree. Cut the remaining bread slices into four triangles. Dip in the remaining melted fat and lay attractively over the apple. Sprinkle with the remaining sugar and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 40 minutes until the top is crisp and golden.