Apple Almond Charlotte Recipe

1. 1

   Preheat the oven to 180 C, 350 F, Gas Mark 4.

2. 2

   Place the apples in a pan with 100g (3 1/2oz) of the granulated sugar, the lemon rind and sufficient water to just cover.

3. 3

   Cook over a low to moderate heat till the apples are starting to fall apart.

4. 4

   Allow to cold.

5. 5

   Blend the butter with the remaining sugar and use togrease thoroughly the sides and base of a 20cm (8 inch) souffle dish, reserving a little of the mix.

6. 6

   Line the base and sides of the dish completely with most of the bread slices, reserving sufficient to cover the top of the pudding.

7. 7

   Fill the centre with layers of apple, sultanas and minced almonds, continue this process till all the ingredients are used.

8. 8

   Spread the reserved bread slices with the remaining butter and sugar mix and arrange over the apple mix to cover.

9. 9

   Bake in the preheated oven for 1 hour.

10. 10

    To remove from the souffle dish run a palette knife around the edge and carefully invert the Charlotte onto a plate.

11. 11

    Notes This dessert may be flambed with 3-4 Tbsp.

12. 12

    of Calvados if you like.Alternatively serve hot with Greek natural yogurt or possibly thick double cream.

13. 13

    NOTES : A delicious alternative to traditional apple pie, that makes use of stale bread.An impressive finished dish.

* Per serving · 4 servings · Values may vary.