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  Apricot jam 4 Ounce (125 Gram)
  Water 4 Fluid Ounce (125 Milliliter)
  Lemon juice 1 Tablespoon
  Bramley apples 2 Pound, peeled and sliced (1 Kilogram)
  Mixed spice 1 Teaspoon
  Sultanas 2 Tablespoon
  White bread loaf 1 , thickly sliced
  Butter 2 Ounce, melted (60 Gram)

1. Melt jam with measured water and lemon juice in a saucepan. Add apples. Cook gently until apples form a puree. Drain any excess liquid, transfer puree to a bowl and stir in spice and sultanas. Cool completely.
2. Preheat oven to 180°C (350° F/ Gas 4). Remove crusts from bread. Use a little of the butter to grease a charlotte mould or 16cm (6 1/2 in) loose-based cake tin. Line bottom of tin with bread, cutting it to fit snugly and dipping each slice or piece in butter before fitting it in place. Use more butter-dipped bread slices to line the sides.
3. Fill bread case with apple puree. Use more butter-dipped bread slices to make a lid. Bake the charlotte for 15 minutes, then lower heat to 180°C (350°F/Gas 4) and bake for 45 minutes more.
4. Cool the charlotte for 15 minutes before removing it from the tin. Serve hot, with cream.

Recipe Summary

Difficulty Level: 
Cook Time: 
45 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1087 Calories from Fat 439

% Daily Value*

Total Fat 50 g76.8%

Saturated Fat 29.3 g146.7%

Trans Fat 0 g

Cholesterol 121.9 mg40.6%

Sodium 138.1 mg5.8%

Total Carbohydrates 164 g54.6%

Dietary Fiber 1.9 g7.5%

Sugars 86.4 g

Protein 9 g18.1%

Vitamin A 89.9% Vitamin C 350.6%

Calcium 29.7% Iron 6.6%

*Based on a 2000 Calorie diet

Spicy Apple Charlotte Recipe