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Allinson Apple Charlotte

Recipe Submitted By: bakingmad

Why not try this tasty Allinson Apple Charlotte, it's great as an afternoon treat.

500 grams	Apples Bramley
225 grams	21 Cornets (Askeys) 2 Cox or Braeburn
50 grams	Golden Caster Sugar (Billington's)
1	Lemon finely grated zest (optional)
1	Free Range Eggs (Happy Eggs)
9	Brown Batch Bread Taste of Sour Dough (Allinson) Slices
100 grams	Butter Softened
	Fresh cream to serve

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Peel, core and slice the apples. Place in a pan with 2 tbsp water and the caster sugar and lemon zest if using.
Cover and cook the apples over a medium heat for about 10 mins, stirring occasionally until the stewed, soft and fluffy
Leave to cool
Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
You will need 4 x 300ml ovenproof pudding moulds. Remove the crusts from the bread, draw around and cut out four circles to fit the base and top of the pudding moulds. Cut the remaining bread into 5cm wide fingers
Generously butter the bread on both sides and use it to line the base and sides of the moulds, overlapping the slices and making sure there are no gaps. Press the bread firmly into the sides of the tins
Beat the egg yolk into the apples then spoon into the bread lines cases, top with the remaining circles of bread, press down firmly
Place the puddings in a baking tray and bake for 25-30 mins or until they are golden brown and crisp
Remove from the oven and leave to stand for 5 mins
Invert the moulds onto four plates and serve hot with the cream poured over