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1
Preheat the oven to 180 C, 350 F, Gas Mark 4.
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Place the apples in a pan with 100g (3 1/2oz) of the granulated sugar, the lemon rind and sufficient water to just cover.
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3
Cook over a low to moderate heat till the apples are starting to fall apart.
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4
Allow to cold.
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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.
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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.
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7
Fill the centre with layers of apple, sultanas and minced almonds, continue this process till all the ingredients are used.
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8
Spread the reserved bread slices with the remaining butter and sugar mix and arrange over the apple mix to cover.
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9
Bake in the preheated oven for 1 hour.
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10
To remove from the souffle dish run a palette knife around the edge and carefully invert the Charlotte onto a plate.
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11
Notes This dessert may be flambed with 3-4 Tbsp.
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12
of Calvados if you like.Alternatively serve hot with Greek natural yogurt or possibly thick double cream.
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NOTES : A delicious alternative to traditional apple pie, that makes use of stale bread.An impressive finished dish.
