Baked apple charlotte

Baked apple charlotte

By
From
Sweet
Serves
6-8

There are two types of charlotte: the classically French ‘charlotte russe’ , which is set in a mould; and this English version of apples baked with bread and butter. These are simple flavours that work so well. Served with custard, this is one of the best-tasting desserts you’ll ever eat.

Ingredients

Quantity Ingredient
4 bramley apples, peeled, cored and chopped into 2cm pieces
60g light brown soft sugar
1/2 teaspoon ground cinnamon
2 tablespoons water
100g softened butter, plus extra for greasing
10 slices soft white bread, crusts removed
2 tablespoons demerara sugar
1 braeburn apple, halved, cored and very finely sliced

Method

  1. Place two-thirds of the chopped Bramley apples in a saucepan with the light brown soft sugar, the cinnamon and water. Cover and cook over a medium heat for 5 minutes. Remove the lid and stir the apples, then cook for another 5 minutes until a chunky purée is formed. Remove from the heat and stir in the remaining apples.
  2. While the apples cool slightly, butter a 17cm-diameter, 10cm-deep pudding basin very well, then butter the bread on one side. Take 7 slices of the bread and cut each one into 2 rectangles the height of the pudding basin. Cut one slice into a disc the same size as the inner base. Cut a disc of silicone or greaseproof paper the same size as the base and arrange the Braeburn apple slices in a fan on the paper. Place this, apple side uppermost, into the base of the pudding basin. Place the small disc of bread on top, buttered side down, then layer in the rectangles around the sides to line the basin, overlapping slightly as you go, buttered sides against the basin.
  3. Spoon the cooled apple mixture into the basin, pressing down lightly. Cut the last two pieces of buttered bread so that they will cover the top. Place them on the top, buttered side up, carefully pressing the edges of the bread down over the edges of the upright pieces of bread, to secure in place. Place a small plate on top of the bread then sit a bag of flour or couple of tins on top to weigh the plate down. Put the whole thing in the fridge for 1 hour.
  4. Preheat the oven to 190°C. Remove the plate and weights from the top, then bake in the oven for 30 minutes until golden brown and crispy. Leave to rest for 5 minutes before turning out onto a plate. Place the plate over the top then carefully turn the basin upside down and tap gently – the charlotte should just slide out. Serve hot with custard or cream.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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