Spanish Charlotte
Ingredients
Directions
Layer crumbs of stale cake or rolled crackers in a pudding dish.
Add a layer of jelly or fruit over the crumbs.
Repeat layering until the dish is nearly full, finishing with crumbs on top.
Pour custard over the layers.
Bake until set and serve with sauce.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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