Apple Charlotte
Apple Charlotte
One of my favourite desserts is bread and butter pudding - an oldie but a goodie. This recipe is similar to that, and is great served with custard or cream. It is one of those simple recipes we would cook with Gran after she invited us to stay on at her place for dinner.
Serves 10-12
1.3kg apples, cored and thinly sliced
1 and 1/2 cups sugar
1/4 cup raisins
3 tsp cinnamon
11 slices brioche loaf (approximately 20cm x 10cm)
1 cup apricot jam
Preheat oven to 190°C. Grease a large 8-cup capacity baking dish. Set aside.
Place sliced apples in a large saucepan with 1/4 cup sugar and the raisins. Simmer until apples are soft.
Place remaining sugar and cinnamon in a bowl.
Line the bottom of dish with half the brioche. Pour over half of the apple mixture and sprinkle with half of the cinnamon sugar.
Cover with the remaining brioche. Pour the remaining apple mixture over the brioche and sprinkle the remaining cinnamon sugar on top. Spread over the apricot jam.
Bake in the preheated oven for 40 minutes or until golden and caramelised.
See more of Natalie Oldfield's recipes:
Hedgehog Slice
Corn and bacon muffins with chive butter
Blueberry and banana chip cookies
Grapefruit and ginger teacake
Rhubarb breakfast bar
Chocolate and lime cake
Extract from Gran's Sweet Pantry by Natalie Oldfield. Photos by Todd Eyre, Published by HarperCollins.
AS FEATURED IN ISSUE 21 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW
