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Charlotte

A Charlotte, or French fruit pudding, may be made of almost every kind of fruit, or of two or three kinds together. Take a plain round mould, butter it well, and line the bottom and sides completely with strips of the crumb of bread well buttered, making each piece fold over another, so as to make a complete wall of bread. Fill up the dish with any sort of stewed, fresh, or preserved fruit, taking care to have it sufficiently moist to soak the bread a little. Cover the top with slices of buttered bread. Put a plate and a weight over the pudding, and bake it in a quick oven. Turn it out in a shape, and serve with sifted sugar and cream. Time to bake, ten minutes. Probable cost, 1s. for a mould. Sufficient for four or five persons.