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
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.
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.