BROWNED CHARLOTTE.
Butter a mould liberally, and sprinkle it all round with brown sugar. Line it with slices of thin bread and butter which have had the crusts cut off, fitting in the bread carefully. Now put in a good layer of sliced cooking apples, sprinkle with sugar and spice. Add another layer of bread and butter, then more apples, sugar and spice, and go on until‘the mould is full, the top layer being bread and butter. Pour in 4 tablespoons of cold water, cover with a lid or plate, place a weight on, and bake in a very hot oven for threequarters of an hour. Turn out and serve with cream or custard.
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Bibliographic details
Horowhenua Chronicle, 17 June 1936, Page 3
Word Count
114BROWNED CHARLOTTE. Horowhenua Chronicle, 17 June 1936, Page 3
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