TODAY’S RECIPE
CARAMEL APPLE CHARLOTTE Boil I cup sugar and 1 dessertspoon lemon juice until it becomes a dark brown, but on no account allotv it to burn. In the meantime, cut enough slices of brown bread into fingers that will line a round cake tin, previously well greased. Dip bread into caramel and line tin. Peel and cut six apples into dice and fry them in one tablespoon, butter and two tablespoons brown sugar. When soft, but not cooked, fill prepared mould, adding a little spice and a few raisins if liked. Cover with more caramel fingers and cover with greased paper. Bake in a slow oven for half hour. Turn out carefully and serve with thin cream or custard.
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Bibliographic details
Southland Times, Issue 24445, 27 May 1941, Page 8
Word Count
121TODAY’S RECIPE Southland Times, Issue 24445, 27 May 1941, Page 8
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