**Serves:** 6–8
**Preparation time:** 45 minutes
**Cooking time:** 1–3 hours (baking or steaming)
Ingredients
– 150 g butter, melted
– 12–15 slices of white bread (preferably stale, as it holds its shape better), crusts removed
– 1.5 kg tart apples (such as Granny Smith or Bramley), peeled, cored and cut into rough chunks
– 200 g sultanas raisins
– 750 g caster sugar
– 750 ml water
– Zest and juice of 1 lemon
– 50 ml Calvados (apple brandy)
Preparation
1. **Prepare the apple filling:**
Peel and core the apples, then cut them into rough chunks. Place the apples in a large pan with the sultanas, lemon zest, lemon juice, Calvados, sugar, and water. Bring to a simmer and cook gently for about 20 minutes, stirring occasionally, until the apples have softened and the sultanas are plump. Allow the mixture to cool completely. (This creates a delicious apple compote.)
2. **Prepare the bread lining:**
Cut 5 slices of the bread in half diagonally to create triangles. Use a circular pastry cutter to round off one edge of each triangle so they fit neatly in the base of a buttered charlotte mould (or individual pudding moulds — adjust size accordingly).
Cut the remaining bread into fingers (strips) for lining the sides.
3. **Line the mould:**
Generously butter the charlotte mould(s). Dip the bread triangles and fingers completely into the melted butter.
Arrange the buttered triangles to line the base of the mould. Then line the inside walls with the buttered bread fingers, overlapping slightly to create a tight seal. Cover and chill the lined mould in the refrigerator while the filling cools.
4. **Assemble the Charlotte:**
Fill the lined mould with the cooled apple compote, pressing it down firmly to eliminate any air bubbles.
Butter the remaining bread slices and use them to form a lid on top of the filling, trimming to fit as necessary.
5. **Cover and cook:**
Prepare a lid by taking a square of baking parchment and an equal-sized square of foil. Fold a ridge into them to allow for expansion. Place the parchment-side down over the top of the mould, fold the edges over, and secure tightly with string.
Bake in a preheated oven at 170°C (fan) / 190°C (conventional) for approximately 1 hour, or traditionally steam for 2–3 hours until the bread is golden and crisp.
To Serve
Turn the Apple Charlotte out onto a serving plate while still warm. Dust lightly with icing sugar if desired. Serve with crème anglaise, vanilla ice cream, or pouring cream.
**Tips:**
– Stale bread works best as it absorbs less moisture and holds the structure.
– Press the filling firmly to avoid gaps.
– The Charlotte can be made in one large mould or individual portions.
Enjoy this classic British dessert — a beautiful combination of crisp buttery bread and tender spiced apple filling!
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