Countess Morphy’s apple charlotte recipe is baked in a well-greased Charlotte or pudding mould lined with heart-shaped slices of bread that have been lightly fried in butter. The bread is layered to overlap, forming the outer crust of the pudding. The Apple Charlotte is filled with gently stewed apples mixed with apricot jam, and covered with a round piece of bread dipped in melted butter. The pudding is baked in the oven for half an hour and served cold with apricot sauce.
This Apple Charlotte recipe is an updated version of Countess Morphy’s recipe in her book entitled Sweets and Puddings.
To find other recipes from the same book, just click on Countess Morphy sweet and puddings in the search recipe boffin section of this website.
Countess Morphy (1874 – 1938) aka Marcelle Azra Forbes wrote The Japanese Dance in 1910. She produced cookery books prolifically in the 1930s, and was employed by Selfridges as a cookery demonstrator.
I’ve stated organic lemon peel in the recipe ingredients. It’s important to check the label of citrus fruits carefully as many are now treated with a pesticide that leaves the peel unfit for human consumption – hard to believe that this permitted, but at the time of writing this (24/09/2016) it still is!
Countess Morphy’s Apricot Sauce Recipe
Rub a few peeled and stoned ripe apricots through a sieve (or puree in a blender), and thin the puree with a light syrup made from sugar and water.
Put in a saucepan, bring to the boil and skim carefully.
Stir till the mixture begins to thicken and clings to the spoon.
Remove from the heat.
The sauce is now ready for use.