Apple Charlotte

Butter a charlotte mould thoroughly.

Cut out some heart-shaped croutons of bread, about 1/4in thick. Dip in melted butter and arrange them in a circle in the bottom of the mould, allowing them to overlap slightly.

Cut some oblong pieces of bread of the same thickness and the same height as the mould, dip in melted butter and line the sides of the mould. These pieces should also overlap.

Peel and slice the apples thinly, put into a pan with1/2oz/14g butter, the sugar, lemon juice and water and cook, until reduced to a thick pulp.

Stir in the jam then fill the mould with the apple mixture, taking care that it is well filled as the apple mixture will shrink a little during the cooking. Cover with another piece of bread dipped in melted butter.

Bake in a moderate oven for 30-35 minutes.

When cooked, leave in the mould for a few minutes before turning out. Serve with apricot sauce.