2 lbs cooking apples, peeled,cored and sliced
1/2 teaspoon ground cinnamon
1 lemon, zest and juice only
3 tablespoons light brown sugar
3 ounces unsalted butter, melted 8 thin slices brown bread, crusts removed
1 Pre-heat oven to 375°F.
2 Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan. 3 Cover and simmer gently until pulpy, stirring occasionally.
4 Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
5 Brush the butter all over the slices of bread. 6 Line the base and sides of a greased
6 inch deep cake tin with the slices of bread, making sure that they overlap.
7 Spoon in the apple purée and cover with more over-lapping slices of bread.
8 Bake for about 30 minutes, until the top is golden brown.
9 Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.
