Wed, 3 November 2021
Edward Hayden's Baked Apple Charlottes
The word Charlotte is used for so many different types of desserts
In this authentic recipe the charlotte is unmoulded revealing the layers of lightly toasted bread filled with an apple puree
Ingredients:
12 slices bread-buttered
6 cooking apples
4 tablespoons water
3 tablespoons sugar
2oz/50g sultanas
¼ teaspoon cinnamon
Method:
Preheat the oven to 180C/350F/Gas Mark 4
Select 6 individual pudding basins.
Peel, core and thinly slice the apples first of all and then place them in a medium sized saucepan with the sugar and water
Cook them over a low heat until they are soft enough to mash into a rough purée. Beat them and leave on one side to cool. Add in the cinnamon and sultanas at this stage.
Remove the crusts from the buttered bread and then cut each slice into 4 strips and use these to line the pudding basins. Don't leave any gaps between the pieces – overlap them and press firmly, ensuring that there is room for the fruit filling.
When the apple and sultana purée has cooled sufficiently fill the lined moulds with the mixture, retaining some of the leftover compote to garnish the cooked puddings later. Finally seal the top with overlapping strips of the remaining bread.
Place the puddings onto a flat tray and transfer to the oven and bake for 20-25 minutes until golden brown.
Leave the pudding to settle in the basin for a couple of minutes after removing from the oven, then carefully invert it on to a warmed plate to serve. I normally top these with any leftover of the apple and sultana mixture
Serve the puddings with some whipped cream and if desired custard and/or butterscotch sauce.
Top Tip:
It is of cardinal importance to leave the puddings to rest when they come out of the oven as if not they will just collapse on the plate.
