October 2008 - Plum Charlotte with Calvados Sauce
Plums are easily available this time of year so give this little corker a whizz
| Ingredients Serves 4
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METHOD step 1. Pre heat oven gas mark 5 (190c/375f) step 2. Line base of four ramekin dishes (10cm/4in-diameter deep) with silicone paper step 3. Melt butter and brush inside ramikins thoroughly, then sprinkle with sugar until coated evenly step 4. Roughly chop plums and place in sauce pan with the caster sugar, water and ground cinnamon and cook gently for five minutes or until softened slightly. set aside to cool step 5. Cut crusts off bread and using a pastry cutter cut out four rounds to fit the base of each ramekin step 6. Dip the bread rounds into the melted butter and and fit them into the dishes step 7. Cut another four rounds for the tops of the ramekins and set aside step 8. Cut the remaining bread into strips and dip into the melted butter and use to line the sides of the ramekins completely step 9. Stir in the ground almonds into the plum mixture and divide into the ramekins step 10. Place the remaining bread rounds on top and brush with butter step 11. Place the ramekins on a baking tray and cook for 25 minutes CALVADOS SAUCE step 1. Place the egg yolks and caster sugar in a large bowl whisk together until pale step 2. Places the bowl over a pan of simmering water and whisk in the calvados. step 3. Continue whisking until the mixture is light and frothy step 4. Serve immediately |
 Tips...Make the Calvados sauce just before the charlottes are ready Use an all metal heavy bottomed pan | |
