- 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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