Rhubarb Charlotte Betty
The difference between a fruit charlotte and a betty, both very popular traditional British puddings, is that a charlotte has a jacket of sliced bread and a betty has a lighter jacket of breadcrumbs. In a betty, breadcrumbs are also layered with the filling, which. makes it more solid; spices may also be added.
This recipe combines the breadcrumb jacket of a betty with. the fruit-only filling of a charlotte. For extra flavour and crunch, I add sesame seeds.
INGREDIENTS:
3 REINETTE OR COX'S
ORANGE PIPPIN APPLES
450 G/ I I.P, RHUBARB, CUT
INTO APPROXIMATELY
2.5 CM/1 IN LENGTHS
55 ML/2 FI. OZ TANGERINE
OR ORANGE JUICE
70 G/21/2 OZ LIGHT
MUSCOVADO SUGAR
55 G/2 OZ DARK
MUSCOVADO SUGAR
12 TSP CHINESE. FIVE
SPICE POWDER
PINCH OF GROUND CLOVES
PINCH OF FRESHLY
GROUND NUTMEG
150 G/5 OZ FRESH BREADCRUMBS
3 TBSP SESAME SEEDS,
LIGHTLY TOASTED
- 85 G/3 OZ UNSALTED BUTTER,
MELTED
TO SERVE:
CUSTARD OR
VANILLA DAIRY ICE CREAM
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter an 850 m1/11/2 pint baking dish. Peel, core and slice the apples, then mix with the rhubarb and tangerine or orange juice.
Stir the sugars and spices together. Mix 2 tablespoonfuls with the breadcrumbs, seasame seeds and butter, then press half evenly into the sides and base of the dish. Stir the remaining sugar mixture into the fruit, then spoon into the dish. Cover with the remaining breadcrurnb mixture, cover loosely and bake for 20 minutes. Uncover and bake for 25 minutes until the fruit is tender and the top browned. Serve warm with Custard or vanilla dairy ice cream.
