Apple charlotte
Method
Step 1:
Peel, core and slice the apples. Place in a pan with 2 tbsp water and the caster sugar and lemon zest if using.
Step 2:
Cover and cook the apples over a medium heat for about 10 mins, stirring occasionally until they are stewed, soft and fluffy. Then leave to cool.
Step 3:
Preheat the oven to 200°C (180°C fan, gas mark 6).
Step 4:
You will need 4 x 300ml ovenproof pudding moulds. Remove the crusts from the bread, draw around the moulds and cut out four circles to fit the base and top of the pudding moulds. Cut the remaining bread into 5cm wide fingers.
Step 5:
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.
Step 6:
Beat the egg yolk into the apples then spoon into the bread lines cases, top with the remaining circles of bread, press down firmly.
Step 7:
Place the puddings in a baking tray and bake for 25-30 mins or until they are golden brown and crisp.
Step 8:
Remove from the oven and leave to stand for 5 mins.
Step 9:
Invert the moulds onto four plates and serve hot with the cream poured over.
