General Chat

In my first post when I listed recipe I for got to mention one should cover the dish when cooking. One I made today vereeeeeeeee nice

Caroline - I just aint bothered about sugar at all. Dont forget in this recipe theres already sugar in bread and of course natural sugar in apples

ZZzzz why not get him to try substitute free

Suffolk Vera - have had summers pud but one eats it cold. I think charlotte complwetely different

Florence - dish I described not like B&B pud. You need a milk and egg mixture as well for B&B pud plus jam or marmalade. Aint made one for years but thinking of making one. As for using a sugar substitute just aint for me. I came off sugar in 2002 did use a bit of substitute at first but soon grew out of that. My eldest g'son 27 (not diabetic) likes my fruit crumbles even tho no sugar added to fruit nor to rhubarb and with just a small teaspoonful in crumble mix which make 6 or 7 crumbles. Surprising how much nicer most stuff tastes with out sugar

Sharon - no bread crumbs. Recipe is from a very large cook book Er Indoors bought off a travelling salesman in 1965

Don't you fry breadcrumbs in butter to make Apple Charlotte?

I was going to say Apple snow. Used to make that but not for many years.

Apple snow is with meringue on top..

My husband is diabetic too so I use Truvia granules it has zero calories and you don’t need a lot.

I remember now it was eves pudding. It had pureed apple with a sponge on top not meringue!

Florence in the hebrides

Isn’t it a bit like summer pudding, only with an apple mixture instead of berries? Never made it but I’m sure I’ve had it in someone else’s house. I don’t remember it with meringue.

If you can get Monk fruit it can be substituted for sugar one for one but basically no calories etc it's good for diabetics. It's not so good in sponges etc as they don't rise the same but in this it should work okay.

I remember apple charlotte as pureed apple with meringue on top?

You could reduce the sugar content by using canderel sugar or something similar.
Ron the dish you have described is like bread and butter pudding?

Florence in the hebrides

Anyone still make this pud? I do occasionally and will make one 2morrow. However, I'm diabetic so adding sugar isnt an option - recipe in old cook book lists quite a lot of sugar amongst ingredients. I use eating apples and 50/50 bread. I only make an individual serving. Chop up some apples and put a layer in bottom of dish. Add a slice of bread and butter on top of apples (I dont cut crusts off) sprinkle on an appropriate spice and a splash of brandy. Add another layer of apples then slice of bread and butter and grate nutmeg on bread to finish off. Cant remember how long I cooked it for last time but think about 45 mins @ 180C but mainly I use instinct on timing. All in all, negligible cost, negligible prep time. I'm going to try it with apricots in lieu of apples one day