Apple charlotte - recipe

Apple charlotte

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  1. 1

    Peel, core and slice the apples. Place in a pan with 2 tbsp water and the caster sugar and lemon zest if using.

    For this step you'll need:

    • 2 tbsp Water
    • 500g Apple(s) Cox or Braeburn
    • 225g Apple(s) Cox or Braeburn
    • 50g Unrefined golden caster sugar
    • 1 Lemon zest finely grated
  2. 2

    Cover and cook the apples over a medium heat for about 10 mins, stirring occasionally until they are stewed, soft and fluffy. Then leave to cool.

  3. 3

    Preheat the oven to 200°C (180°C fan, gas mark 6).

  4. 4

    You will need 4 x 300ml ovenproof pudding moulds. Remove the crusts from the bread, draw around the moulds and cut out four circles to fit the base and top of the pudding moulds. Cut the remaining bread into 5cm wide fingers.

    For this step you'll need:

    • 9 Bread brown bread slices
  5. 5

    Generously butter the bread on both sides and use it to line the base and sides of the moulds, overlapping the slices and making sure there are no gaps. Press the bread firmly into the sides of the tins.

    For this step you'll need:

    • 100g Butter (unsalted) softened
  6. 6

    Beat the egg yolk into the apples then spoon into the bread lines cases, top with the remaining circles of bread, press down firmly.

    For this step you'll need:

    • 1 Egg yolk(s) (free range)
  7. 7

    Place the puddings in a baking tray and bake for 25-30 mins or until they are golden brown and crisp.

  8. 8

    Remove from the oven and leave to stand for 5 mins.

    For this step you'll need:

    • Double cream to serve
  9. 9

    Invert the moulds onto four plates and serve hot with the cream poured over.

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