We’re well and truly into apple season now, and what better way to celebrate this crisp fruit than in a baked dessert?

Rick Stein’s recipe for apple charlotte is simple but delicious – if you’re feeling like amping things up a bit, add your favourite spices such as cloves or cinnamon.

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apple charlotte
(James Murphy/PA)
apple charlotte
Print Recipe
Nutrition Facts
Apple charlotte
Amount Per Serving
Calories 471 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 67mg22%
Sodium 470mg20%
Potassium 252mg7%
Carbohydrates 55g18%
Fiber 6g25%
Sugar 27g30%
Protein 5g10%
Vitamin A 876IU18%
Vitamin C 8mg10%
Calcium 148mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Apple charlotte

A simple but delicious apple dessert
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: British
Servings: 4
Calories: 471kcal
Author: Rick Stein

Equipment

  • A pudding basin, 15cm in diameter and 10cm deep
  • Saucepan

Ingredients

  • 125 g butter
  • 350 g Bramley apples
  • 350 g Cox's apples
  • 2 tbsp sugar
  • A little grated lemon zest, to taste
  • 6 - 8 slices white bread about 5mm thick, crusts removed
  • Custard, clotted cream or ice cream to serve

Method

  • Grease a pudding basin, about 15cm in diameter and 10cm deep, with plenty of the butter. Peel, core and finely slice the apples. Rinse in cold water and put them in a saucepan with the sugar, lemon zest and 30g of the butter. Cook to a pulp over a low heat and then beat to a puree with a wooden spoon. Allow to cool. Preheat the oven to 200°C/Fan 180°C.
  • Melt the remaining butter. Dip each slice of bread into the butter and then line a pudding basin with about three quarters of the slices. Pack them in tightly and don’t leave any gaps. Spoon in the cooled apple puree and cover with the remaining buttered pieces of bread and gently push down.
  • Tightly cover the pudding with foil and bake for about 30 minutes. Remove the foil and bake for a further eight to 10 minutes until the top is golden brown. Leave the pudding to rest for five minutes before turning out on to a serving plate. Serve with custard, clotted cream or ice cream.

Nutrition

Calories: 471kcal | Carbohydrates: 55g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 470mg | Potassium: 252mg | Fiber: 6g | Sugar: 27g | Vitamin A: 876IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 2mg

Rick Stein At Home: Recipes, Memories And Stories From A Food Lover’s Kitchen is published by BBC Books. Photography by James Murphy. 

Rick Stein at Home: Recipes, Memories and Stories from a Food Lover's Kitchen
  • Amazon Kindle Edition
  • Stein, Rick (Author)
  • English (Publication Language)

Last update on 2021-11-26 / Affiliate links / Images from Amazon Product Advertising API

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Last update on 2021-11-26 / Affiliate links / Images from Amazon Product Advertising API

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