Milanese Apple Charlotte

Adam Liaw
Made in Milan: Adam Liaw's Milanese apple charlotte.
Made in Milan: Adam Liaw's Milanese apple charlotte. Photo: William Meppem

Part bread pudding and part apple pie, this simple apple charlotte is perfect when you want a great baked dessert without the hassle of making pastry.


6-8 Granny Smith apples, peeled, cored and cut into thin wedges

1 cup white wine

⅔ cup castor sugar

½ cup raisins

grated rind of

1 lemon

½ cup mixed glacé fruits

100g butter, softened

16 slices white bread, crusts removed and cut in half

50ml rum (optional)

vanilla ice-cream, to serve


Prepare the fruit

Place the apples, wine, sugar, raisins, lemon rind and ½ a cup of water into a large saucepan. Cook for 20 minutes over medium heat, stirring occasionally, until it reaches a jammy consistency. Allow to cool to room temperature, then stir through the glacé fruits.

To assemble

Heat your oven to 180°C.

Liberally butter the slices of bread and place them, slightly overlapping, into the base and around the edges of a 20cm cake tin. Fill with the fruit mixture and cover with a layer of buttered bread.

Cover the top layer of bread with baking paper. Wrap pie weights in a sheet of aluminum foil and place on top of the bread to hold it down.

To cook: Bake for 70 minutes, then remove from the oven and allow to stand for at least 20 minutes.

To serve: Turn the warm charlotte out onto a serving plate. If using, heat the rum in a metal ladle and ignite it. Pour flaming rum over the charlotte at the table and serve with vanilla ice-cream.