Apple Charlotte

SERVES 8 This delicious pud is like French toast and apple pie all in one.

YOU WILL NEED

800g cooking apples (ideally half Bramley, half Cox), peeled, cored and thinly sliced 1tsp ground cinnamon

1tsp ground ginger

½tsp ground nutmeg

3tbsp caster sugar

115g unsalted butter

400g sliced brioche loaf, crusts removed 1 medium egg

Ice cream, to serve

You will need:

18x6cm cake tin

20cm ovenproof skillet or pan

HOW TO DO IT

1

Put the apple, spices, sugar and 50g of the butter in a pan. Cover and cook on low, for 25 mins, stirring occasionally, until the fruit is tender. Set aside to cool.

2

Melt the remaining 65g of butter and brush the tin liberally, reserving some.

3

Cut 6 brioche slices in half. Arrange around the edge of the tin. Cut the remainder diagonally into triangles. Use half to cover the base, crafting shapes to fill any gaps. Brush the base and sides with melted butter, reserving a little.

4

Add the egg to the mix, then beat to break up the apple. Pour into the brioche-lined tin. Use the remaining brioche to cover the top. Trim any overhang and brush over the remaining butter. Chill the Charlotte while you heat the oven to 180C Fan/gas 6.

5

Cover the Charlotte with a sheet of baking paper, then put the skillet on top. Bake for 20 mins. Remove the skillet and paper, then cook for 7-10 mins more until the top is golden. Cool briefly in the tin before inverting onto a plate to serve. Serve with ice cream, if you like.

TIP ADD A HANDFUL OF RAISINS TO THE MIXTURE OR SERVE WITH ROASTED NUTS FOR SOME CRUNCH.