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Charlotte Aux Pommes

Lightly butter a large pudding mould. Have in a bowl four ounces clarified butter. Cut a slice of stale bread to fit the bottom of the mould and gently dip it in the clarified butter, then place it at the bottom of the mould. Cut a few strips of bread of the height of the mould, about one and a half inches wide by one-quarter inch in thickness. Dip in the clarified butter and set up around the inside of the mould, as close to one another as possible to prevent escape of apple juice.

Peel, core and slice eight fine, sound apples; place in a saucepan with an ounce good butter, stir well with a wooden spoon, cover the pan and let simmer for twenty minutes, being careful to stir occasionally. Add four ounces sugar and a teaspoon vanilla essence. Mix well for one minute, fill up the mould with the apples and cover with a round piece of bread. Place the mould in a moderate oven and bake to a nice light colour, which will take about forty minutes. Remove it from the oven; turn it on a hot dish, dredge a little fine sugar over the top of the charlotte. Have half pint of apricot jam spread all around the charlotte and serve.