- 12 slices bread, buttered
- 6 cooking apples
- 4 tablespoons water
- 3 tablespoons sugar#
- ¼ teaspoon cinnamon
- 50g sultanas
- Preheat the oven to 180ºC/gas mark 4. Select six 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 four 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
- Leave the pudding to settle in the basin for a couple of minutes after removing from the
oven, and then carefully invert it onto a warmed plate to serve. I normally top these with any
leftover apple and sultana mixture
- Serve the puddings with some whipped cream and, if desired, custard and/or butterscotch
"The word Charlotte is used for so many different type of desserts. In this authentic recipe, the
Charlotte is unmolded, revealing the layers of lightly toasted bread filled with an apple purée" -Edward Hayden
It is of cardinal importance to leave the puddings to rest when they come out of the oven as otherwise they will just collapse on the