Apple Charlotte

The British have an age-old way with bread and hot puddings, as this apple-filled bomb shows. Take day-old white bread, mould slices of it into a round casing, cemented with lashings of butter, fill it with fruit and bake it until the bread is golden and the centre explosively pulpy. Traditionally filled with apple, variations can include almost any fruit, from bananas and berries to pears or pineapples... but nothing beats the classic.


6 golden delicious apples, peeled, cored and coarsely chopped
55 gm (¼ cup) caster sugar, plus extra for baking
325 gm unsalted butter, coarsely chopped
1 lemon, juiced and rind finely grated
2 cinnamon quills
20 slices (about 1 loaf) day-old white bread, crusts removed
170 gm (½ cup) apricot jam
To serve: pouring cream


Combine apple, sugar, 75gm butter, lemon rind and juice and cinnamon quills in a saucepan and cook over medium heat, stirring occasionally, for 20 minutes or until liquid has evaporated, then cool.

Preheat oven to 190C. Melt remaining butter in a small saucepan over low heat. Skim scum from top and discard, then pour clarified butter into a bowl, discarding milky solids on the bottom. Keep butter warm until required.

Lightly brush six 1 cup-capacity (6cm-diameter base) dariole moulds with a little butter and dust with sugar. Using a 6cm-round cutter, cut rounds from 6 slices of bread to fit base of moulds, then cut a 3cm-wide strip from the remains of each slice. Cut remaining slices into three (3cm x 9cm) pieces. Brush bread rounds liberally with butter and place in bases of prepared moulds. Brush remaining pieces liberally with butter and line each mould with 8 pieces of overlapping bread, allowing bread to overhang and pressing gently against side of moulds.

Divide apple mixture between moulds, then fold over bread to enclose filling. Place Charlottes on an oven tray and bake for 20 minutes or until bread is golden and crisp. Remove from oven, place another oven tray on top and weigh down with food cans for 5 minutes.

To serve, turn Charlottes onto a lightly greased oven tray, scatter with sugar and bake for another 5 minutes or until golden. Warm apricot jam in a small saucepan over medium heat for 1 minute or until warmed through, breaking up fruit with a spoon and adding water if it becomes to thick. Serve Charlottes drizzled with apricot jam and cream passed separately.

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Sara said...

This looks great - my apple tree is brimming with apples right now!

Bajo Seasoned Salts said...

Thanks for the recipe. Sounds terrific!

A little recommendation, I found these to be so delicious and useful in my kitchen:



Thumbbook said...
This comment has been removed by the author.
sampada said...

This is the first time i'm visiting ur blog...that apple charlotte sounds delicious...i will make it soon...uphere in U.S. i always have a hardtime trying to find of my friend introduced me to a great resource and i thought that i pass great along as well.

Sylvia said...

I love anything with apples.These looks delicious

Anonymous said...

dessert indeed many gustosi

Caleb said...

I found your food blog going through a few links. Glad I ran into it. Didn’t know that the food blog/recipe community was so big online. I love your posts!

I was wondering if you would like to exchange links. I’ll drop yours on my site and you drop mine on yours. Email at or stop by my site and drop a comment. Let me know if you would like to do a link exchange.