These traditional English desserts are a cacophony of flavours combined by sweet and juicy apples, fragrant cinnamon custard, and decadent butter sponge. While they can be served hot or cold, we prefer them warm with our glaze, especially when drizzled just before serving.
- 6 medium apples (900 g), peeled, cored, chopped coarsely
- 1 tsp grated lemon rind
- 1 tsp lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup (55 g) caster sugar
- ¼ cup (60 ml) water
- 13 slice white bread
- 100 g unsalted butter, melted
- ¼ cup (80 ml) apricot jam
- 2 tbsps water, extra
QUICK CINNAMON CUSTARD
- ¼ tsp ground cinnamon
- ¾ cup (180 ml) pouring custard
- 2 tbsps milk
Combine apples, rind, juice, cinnamon, nutmeg, sugar and the water in large saucepan; simmer, stirring occasionally, about 10 mins or until apples are tender. Cool; strain.
Remove crusts from bread slices. Cut two 5.5 cm rounds from each of two slices; cut remaining 11 slices into three strips each.
Preheat oven to 200 C (180 C fan-forced). Grease four 1 cup (250 ml) ovenproof moulds.
Brush both sides of bread with butter, place rounds in base of each mould. Line sides of moulds with bread strips, slightly overlapping edges, extending bread 1.5 cm above top edge of mould.
Pack apple mixture firmly into moulds. Fold bread toward centre to cover filling, press firmly to seal. Place moulds on oven tray.
Bake charlottes about 35 mins or until bread is golden brown. Stand in moulds 10 mins before turning onto serving plates.
Simmer jam and extra water in small saucepan, stirring occasionally, about 5 mins or until thickened slightly; strain. Brush glaze over charlottes.
Meanwhile, to make quick cinnamon custard, combine ingredients in small jug. Serve charlottes warm with custard.
TIP We used metal charlotte moulds, but soufflé dishes can also be used.