Pre-heat oven to 190°C/375°F/Gas 5
6 Granny Smith apples
2 tsp ground cinnamon
3 tbsp brandy
125g/4.5 oz soft brown sugar
12 thin slices of bread
125g/4.5 oz butter, melted.
Peel and core apples and cut them into 1cm/0.5 inch dice. Place in very hot dry pan and sauté for c.30 secs. Add cinnamon and brandy then add sugar and cook for 10 minutes.
Cut bread into circles the same diameter as pot to be used as charlotte mould (or in ramekins) and strips the height of pot (or ramekins). Dip into melted butter and line pot.
Fill lined moulds with apple mixture. Seal with final round of bread and bake for 20-25 minutes until crisp and golden. Cool slightly and dip cut.
Serve with custard