Recipe

Apple charlotte

For a heavenly dessert, serve these traditional English puddings warm with cinnamon custard.

  • 40 mins cooking
  • Serves 4
  • Print
    Print
These mini apple-filled bread and butter puddings are a classic British dessert for a heavenly touch, we've served ours warm with cinnamon custard.
Looking for more apple desserts?

Ingredients

Apple charlotte
  • 6 medium apples (900g), peeled, cored, chopped coarsely
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (55g) caster sugar
  • 1/4 cup (60ml) water
  • 13 slice white bread
  • 100 gram unsalted butter, melted
  • 1/4 cup (80ml) apricot jam
  • 2 tablespoon water, extra
Quick cinnamon custard
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup (180ml) pouring custard
  • 2 tablespoon milk

Method

Apple charlotte
  • 1
    Combine apples, rind, juice, cinnamon, nutmeg, sugar and the water in large saucepan; simmer, stirring occasionally, about 10 minutes or until apples are tender. Cool; strain.
  • 2
    Remove crusts from bread slices. Cut two 5.5cm rounds from each of two slices; cut remaining 11 slices into three strips each.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Grease four 1-cup (250ml) ovenproof moulds.
  • 4
    Brush both sides of bread with butter, place rounds in base of each mould. Line sides of moulds with bread strips, slightly overlapping edges, extending bread 1.5cm above top edge of mould.
  • 5
    Pack apple mixture firmly into moulds. Fold bread toward centre to cover filling, press firmly to seal. Place moulds on oven tray.
  • 6
    Bake charlottes about 35 minutes or until bread is golden brown. Stand in moulds 10 minutes before turning onto serving plates.
  • 7
    Simmer jam and extra water in small saucepan, stirring occasionally, about 5 minutes or until thickened slightly; strain. Brush glaze over charlottes.
  • 8
    Meanwhile, to make quick cinnamon custard, combine ingredients in small jug. Serve charlottes warm with custard.

Notes

We used metal charlotte moulds, but soufflé dishes can also be used.

More From Women's Weekly Food