Apple Charlotte

Impress your guests with Brian Turner's stylish version of a much-loved traditional British apple dessert
By Brian Turner
Apple Charlotte
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 115 g unsalted butter
  • 8 slices of day-old bread, crusts removed
  • 450 g cooking apples, peeled, cored and quartered
  • 115 g unrefined sugar
  • juice of ½ lemons
  • 1 cinnamon stick
  • 115 g raisins
  • 55 g breadcrumbs
  • icing sugar, for dredging
  • clotted cream, to serve


1. Preheat the oven to 200°C/gas 6.

2. Melt 55g of the unsalted butter in a small saucepan, making sure that the sediment is drained from the melted butter.

3. Cut 4 rounds of bread to fit in the bottom of 4 dariole moulds.

4. Dip the 4 bread rounds into the melted butter and place the bread butter side-down into the 4 dariole moulds.

5. Cut the remaining bread into 2.5cm-wide pieces and 4 rounds to top the moulds. Dip the 2.5cm bread pieces into the melted butter and line the moulds with these pieces, buttered side-out, overlapping them in the moulds.

6. Meanwhile, place half the apple quarters in a heavy-based saucepan. Add in the remaining butter, the sugar, lemon zest and juice and cinnamon stick.

7. Simmer the apple mixture, stirring now and then, until the apple takes on a pulpy texture, around 5 minutes.

8. Add in the remaining apple and the raisins and cook for 5 more minutes.

9. Stir in the breadcrumbs and remove the cinnamon stick.

10. Fill the bread-lined dariole moulds with the apple mixture. Top each filled mould with the remaining bread rounds, sealing in the apple filling.

11. Bake the apple Charlottes in oven for 30-40 minutes.

12. Take out of oven and allow to cool for 5 minutes.

13. Carefully turn out the apple Charlottes on 4 serving plate, dredge with icing sugar and serve with clotted cream.

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