Apple Charlotte with Butterscoth (แอปเปิ้ลชาร์ลอตต์ซอสบัตเตอร์สก็อต)

1.Sauté apple with butter until softened, about 5 minutes. Add sugar, cinnamon, and salt. Cook the apple until sugar caramelize and coat the apple. Set aside to cool.

2.Preheat oven to 200°C, conventional program. This recipe will use 4 ½ inch spring foam cake pan.

3.Place butterscotch bread between two baking paper. Use a rolling pin to squeeze bread into a thin sheet. Brush butter on both sides of the bread and add it into the bottom and the side of the cake pan. Ensure the bread slightly overlaps on the edge to prevent any leakage.

4.Add caramelized apple on top of the bread, trim and fold the bread on the side down to cover the apple.

5.Bake for 30 minutes then remove from the pan and leave to cool on wired racks.

6.For Butterscotch Sauce: Melt butter in a saucepan over medium heat. Add brown sugar, salt, and cream. Bring mixture up to the boil then simmer for 2-3 minutes before removing from the heat. Add vanilla and stir until combined. (Sauce will be thickened after cooling down hence do not simmer the sauce for too long. To test the consistency, add a spoonful of hot sauce to the cold plate and leave to set a little.)

7.Cut apple charlotte into a serving size and serve with butterscotch sauce.