Dessert Recipes > Apple Charlotte

This recipe is part of the October 2009 Recipes Menu

Starter - Cressy Soup
Main Course - Sausage and Onion Pie
Dessert - Apple Charlotte

How to make Apple Charlotte:
A pudding or dessert with the word 'Charlotte' in its name refers to the use of slices of bread rather than pastry as a retaining crust. This dish could be made with virtually any fruit including gooseberries, rhubarb, blackberries and plums. Serve with a generous amount of cream or custard.


Apple Charlotte
slices of white bread, crusts removed
2lbs cooking apples, peeled, sliced and stewed (with sugar if necessary)
4oz melted butter (to dip the bread in)
2 tablespoons fine bread crumbs
zest of 1 lemon
pinch cinnamon
(see measure conversions for more information)


- Line your chosen ovenproof dish with the bread dipped in the melted butter.
- Stir the breadcrumbs, lemon zest and cinnamon into the sweetened stewed apples.
- Pour this into the bread-lined dish.
- Cover the apples with more slices of bread to create a lid.
- Brush the top over with any remaining melted butter.
- Cook for about 40 minutes at 190 degrees C. making sure that the top doesn't burn.