Charlotte de Pomme
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- two cups of sugar
- Sponge cake
- Currant
- eight tart apples
- a pint of water
Contains
GlutenEggsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pare and quarter eight tart apples and put them into a kettle with two cups of sugar and half a pint of water.
- Let them steam gently until clear.
- Line a deep bakingdish with slices of sponge cake, turn the apples in, make a hole in the center and fill with currant jelly.
- Set in a slow oven for one hour.
- Serve cold for luncheon with sugar and cream.
- This is a very delicious dessert.
Plating
Cookware for this recipe
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Steamer
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Chef's knife
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Spatula
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Kettle