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Apple Charlotte

Method

  • Preheat oven to 170°C fan forced (190°C normal).
  • To make the apple sauce, melt a good knob of butter in a large heavy-bottomed pan. Add the apples, brown sugar, Calvados, cinnamon, sultanas, raisins, lemon zest and vanilla. Mix well, turn the heat down, and gently cook for about 10 mins until thick, but still a little crunchy, stirring now and again. Taste for seasoning.
  • Cut the bread into rounds (for base and top of small ramekins) and strips (for the sides).
  • Generously brush both sides of the bread with extra melted butter and dust one side with caster sugar. Then place one round in each ramekin, sugar side down, and line the sides with bread strips, sugar side out.
  • Generously fill each ramekin with the apple mixture and top with a buttered bread round, sugar side up. Then cook in the oven for about 20-30 mins until golden and bubbling.
  • When ready, run a sharp knife around the edges, turn out and serve with a sprinkling of icing sugar on top and dollop of whipped cream on the side.

Ingredients

  • unsalted butter
  • 1 kg Granny Smith apples, cored, peeled & diced
  • 6 heaped tbsp brown sugar
  • 1 tbsp Calvados (or brandy)
  • a good pinch of cinnamon
  • 1/3 cup sultanas
  • 1/3 cup raisins
  • grated rind of 1 lemon
  • seeds from 1 vanilla pod
  • white sandwich bread
  • caster sugar
  • icing sugar
  • 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.

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