This pudding is a favourite with the family and is named after Queen Charlotte, wife of King George III.
- 450g apples (half Bramley and half Cox, peeled, cored and chopped
- 1 tbsp caster sugar
- 1 tsp powdered cinnamon
- 120g butter
- 6–8 slices of bread about 1/2cm thick, crusts removed
- 1 egg yolk
- Whipped cream
- Powdered cinnamon,
- Icing sugar and vanilla essence, to taste
Preheat the oven to 200°C.
Place the apples in a saucepan with the sugar, cinnamon and 30g of the butter, place over a low heat and cook the apples until soft, which should take 10–15 minutes.
Melt the remaining butter and cut the bread into rectangles. Dip one side of the bread into butter and line a 1 litre pudding basin, overlapping the slices, and press firmly into the mould, buttery side to the basin.
When the apple mixture is cooled, beat the egg yolk into it and fill the bread-lined pudding basin. Seal the top with the remaining buttered bread slices, butter facing you.
Place an ovenproof plate on top of the pudding with a suitable weight on top. Place to one side for 30 minutes. Put the pudding into the oven for 35 minutes. Carefully remove the plate from the top and continue to bake for 10 minutes until golden brown on top.
Remove from the oven, leave to rest in the basin for 10 minutes before turning out onto a warmed plate to serve.
Best served with softly whipped cream, flavoured as you like by stirring through cinnamon icing sugar and vanilla essence.
Christmas at Highclere by The Countess of Carnarvon, Cornerstone, £30