Leftover sandwich bread? Here's the answer ...
Yep, the letter b should be lower-case, just in case you are wondering.
8 slices white bread toast thickness
60g (2 oz) unsalted butter, softened
600g (1 lb 3 oz – about 3) Granny Smith or tart apples
½ cup golden syrup (or use Maple syrup)
Finely grated zest and juice 1 lemon
Homemade custard or vanilla ice cream, to serve
1 Preheat oven to 200°C (400°F). Make the dessert in a deep enamel pudding dish approximately 20cm (8”) long x 14cm (5½”) wide x 5cm (2”) deep (or something similar).
2 Spread bread generously with soft butter, then remove the crusts and cut each slice into triangles.
3 Peel, core and finely slice the apples. Make 3 layers of buttered bread and 2 layers of apple: drizzle each layer with golden syrup, scatter with a little lemon zest and moisten with lemon juice. Allow plenty of bread triangles and about two-thirds of the golden syrup for the top, putting this last layer of bread buttered side uppermost. Cover loosely with a sheet of baking (parchment) paper, then with tin foil (the tin foil will stick without the baking paper; otherwise use non-stick foil).
4 Bake for 15 minutes, remove foil and baking paper and continue cooking for a further 15-25 minutes, until apples are tender and the bread topping is golden and crusty. Serve hottish with custard or ice cream.
This no-fuss family favourite, similar to a charlotte, was popular during Colonial times in the US. It’s made with fruit, usually apple, layered with bread in the form of crumbs, or in this case, small triangles, and some sort of sweetening. This version uses golden syrup, which gives the bread topping a lovely crisp finish; lemon zest and juice keep the sweetness from overpowering the dish.