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Raspberry Charlotte

Method

  • Preheat overhead grill to highest degree.
  • Place the raspberries, 1 heaped tbsp caster sugar and the water in a heavy-bottomed pot. Stir and cook for about 5 mins over a fairly low heat.
  • Then ladle the hot mixture into 4-6 ramekins.
  • Butter the bread rounds on both sides, right to the edges, and place in the ramekins.
  • Sprinkle with caster sugar and place on an oven tray. Then cook under the overhead grill (not too close) until the tops are golden and the fruit is bubbling around the edges.
  • Serve with a dollop of whipped cream on top.

Ingredients

  • 400 gm raspberries
  • caster sugar
  • 1½ tbsp cold water
  • 4 slices stale white bread, crusts removed & cut into rounds to fit into ramekins
  • unsalted butter, softened
  • whipped cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm