1000 g cooking apples, peeled, cored and sliced
2 ml ground cinnamon
Finely grated rind and juice of 1 lemon
Light soft brown sugar, to taste
80 g butter, melted
10 thin slices brown bread, crusts removed
In a saucepan on a low- medium heat add the apples, cinnamon, lemon rind, sugar and juice.
Cook until a pulpy texture.
Mix with a wooden spoon, turn up the heat and cook until all the liquid has evaporated and there is a thick puree.
Butter all over the bread and lay over a greased 15 cm (6 inch) Charlotte mould or deep cake tin.
Spoon in the apple puree and cover with the remaining bread slices overlapping each other.
Cook in a 190°C (375°F) mark 5 oven for 30-35 minutes