Apple Charlotte

Use up your stale bread with this recipe said to be named after Queen Charlotte.

  • Preparation Time60 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy
1 large Bramley apple
2 Granny Smith apples
Grated zest and juice of 1 lemon
50g caster sugar, or to taste
100g butter, softened
12 slices sliced brioche or white bread
Double cream
60 g apricot jam, strained
2 tbsps honey
7 to 8 (1/2 cm thick) slices brioche crusts removed
Sabayon, recipe follows

For the sabayon

115 g sugar
60 ml water
2 large eggs
1 large egg yolk
225 ml double cream, whipped
1 tbsp Calvados

1) To make the clotted cream, which can be made in advance, pour a thin layer of double cream into a baking tray or oven proof dish and place in the oven for 40 minutes at 120 degrees C then chill.

2) Peel, core and chop the apples. Place in a saucepan with the lemon zest, juice, sugar and 25g butter. Cook until soft and pulpy then remove and cool.

3) Meanwhile, butter the insides of the darioles or ramekins. Cut 12 rounds out of 6 bread slices to match the tops and bases of the moulds (they may have to be 6 slightly smaller ones for the base).

4) Cut the crusts from the remaining bread slices, then cut them into soldiers about 2cm wide. Butter the rounds and the slices.

5) Place a round on the base of each mould and arrange the slices around the edge, slightly overlapping. Fill with the apple puree and top with the remaining rounds, butter side up.

6) Heat the oven to 180 degrees C, Gas 4. Place the moulds on a baking sheet and bake for 20-25 minutes until the tops are golden brown and crisp. Remove, cool 10 minutes then run a table knife around the insides and carefully invert onto desert plates. Serve with a spoon of clotted cream or dollop of whipped cream.

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