Fresh Fruit Charlotte

Ingredients

• Fresh Fruit
• Stale Bread
• Sugar (½ Lb. to 1 Lb. Fruit)

Method

1. 1

   Stew the fruit with a little water; cut the bread into slices about a quarter of an inch thick, removing all crust; soak the bread thoroughly in the juice of the fruit; press the bread closely round the sides of a wet pudding basin; pour in the fruit and juice; cover with soaked bread, rather more than filling the basin; place a flat plate on the top with a weight upon it; let it stand for three or four hours; turn out into a glass dish and pour custard or whipped cream round.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 25. The excerpt below is the record exactly as published.

FRESH FRUIT CHARLOTTE. Ingredlonts. Fresh Fruit. Stale Bread. Sugar (} Lb. to i Lb. Fruit)

Cook this with the app: pantry check, scaling, and the assistant.