Apple Charlotte

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


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s