Apple charlottes

Apple charlottes

By
From
Fast Cooking
Serves
8
Photographer
Tara Fisher

Apples, bread and butter: you can’t really get any simpler than that, or tastier. Invented in the seventeenth century, this classic British pudding has stood the test of time since it was invented for Queen Charlotte, wife of George II. She was the patron of apple growers at the time.

Ingredients

Quantity Ingredient
1kg bramley apples
125g sugar
175g butter, melted, plus extra for greasing
12 slices white bread
double cream or vanilla ice cream, to serve

Method

  1. Preheat the oven to 200°C.
  2. Peel, core and dice the apples. Put them in a large pan with the sugar and cook for 6–8 minutes. Butter 8 individual dariole moulds or ovenproof ramekins.
  3. While the apples are cooking, cut the crusts off the slices of bread and cut 8 of the slices into 3 equal rectangles. Cut circles from the other slices that are the same diameter as the moulds or ramekins. Dip all the slices in the melted butter and line the insides of the moulds with the bread rectangles, making sure there are no gaps.
  4. Fill the moulds with the apple mixture and top with the circles of bread. Place on a baking sheet and bake in the oven for 10 minutes, until golden.
  5. Whip the cream to soft peaks, if using. Let the charlottes cool slightly, then turn out and serve with cream or vanilla ice cream.
Tags:
James Martin
Saturday Kitchen
quick meals
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