This dessert is a form of charlotte. It can also be made with other fruits, such as apricots, gooseberries or a mixture of apples and blackberries.
2 oz. plus
1 teaspoon butter
6 oz. fresh breadcrumbs
2 lb. apples, cored, peeled and thinly sliced
4 oz. brown sugar
1 teaspoon grated nutmeg grated rind of h lemon
1 tablespoons lemon juice
4 oz. raisins
1 fl. oz. sherry
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Grease a medium-sized, ovenproof dish with 1 teaspoon butter.
Place a layer of one third of bread-crumbs on the bottom of the ovenproof dish. Dot with some butter. Place half the apples next, sprinkled with half the sugar, nutmeg, grated lemon rind and raisins. Sprinkle with 1 tablespoon of lemon juice. Lay another third of breadcrumbs on top. Dot with butter and place the rest of the apples on top, sprinkled with the remainder of the sugar, nutmeg, lemon rind, raisins and lemon juice. Cover with the remaining breadcrumbs, dot with butter and bake in the oven for about 40 minutes or until the apples are tender and the top is golden brown.
Pour the sherry over the pudding and bake for 5 minutes more. Serve hot with cream or custard sauce.