- Serves: 4-6
- Cook Time: 40 minutes
- Prep Time: 30 minutes
- Effort: medium
For the Charlotte
- 500 g rhubarb, roughly chopped
- 500 g Bramley apples, peeled, cored and roughly chopped
- 175 g butter
- 120 g caster sugar
- 1 tsp ground cinnamon
- 1 dashes of whiskey
- 50 g icing sugar
- 1 lemons, juice only
- 10 slices white bread
For the custard
- 6 cardamom seeds
- 200 ml milk
- 200 ml cream
- 4 eggs, yolks
- 65 g caster sugar
1. Set the oven to 180°C/gas 4. Place the rhubarb and the apples in a large pan with 25g of the butter and the sugar. Add the cinnamon and a generous slug of whisky. Cover with a lid and cook over a gentle heat for 10 minutes, stirring occasionally.
2. After 10 minutes, remove the lid and cook for a further 5-10 minutes until the fruit forms a smooth purée. Leave to cool.
3. Meanwhile, butter the slices of bread and place in a grill pan, buttered side down. Butter the remaining sides and sprinkle with icing sugar. Grill the bread, sugar side up until golden and caramelised.
4. Cut the crusts off the bread and use to line the mould, reserving some slices for the lid.
5. Spoon in the fruit and top with the remaining bread. Bake for 40 minutes or so, until golden brown on top.
6. Remove from the oven and leave to cool slightly.
7. In the meantime, make the custard. Crush the cardamom seeds and add to the milk and cream. Bring slowly to the boil.
8. Place the egg yolks and sugar in a bowl and whisk together until pale and thick.
9. Pour the infused milk and cream on to the eggs, whisking well. Return the mixture to the pan. Place the pan over a low heat and cook the custard for about 5 minutes stirring all the time, until it thickens slightly and coats the back of the spoon. Do not allow the custard to boil, or it may curdle. Strain through a sieve and serve immediately with the warm charlottes.
Rate This Recipe