Apple Charlotte







Cook Time

55-60 Min


  • 900g/2lb cooking apples
  • 100g/4oz caster sugar
  • 150g/5oz butter
  • juice of 1 lemon
  • 3 tablespoons sieved apricot jam
  • 8 slices white bread
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Peel, core and slice the apples, and put them in a pan with the caster sugar and 25g/1oz of the butter. Add 3 tablespoons water, cover the pan and poach gently over a low heat for 10 minutes. Remove the lid, stir and turn up the heat, continuing to cook until you have a thick purée. Stir in the lemon juice and apricot jam, and reserve.
  • Melt the remaining butter and cut the crusts off the slices of white bread. Cut the bread into fingers, brush with the butter and use them to line a 20cm/8in mould or soufflé dish. Pour in the apple purée, and cover the top with more butter-soaked bread.
  • Place the dish on a baking sheet, and bake in the oven for 35 minutes until the top is crisp and golden brown. Allow to cool for 10 minutes before sliding a palette knife round the edge and turning out onto a serving dish. Cut into wedges and serve with cream or ice cream.
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