"The Apple Charlotte is a favorite “pudding” in the UK, but it’s often forgotten in the States. Today we pair this classic dessert with apples from Washington, America’s top apple state. Served with our Caramel Sauce from the Apple Cake Recipe."
Apple Charlotte
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- Recipe Card
Prep time 20mins
Cook time 35mins
Recipe Card
ingredients
- 2 tbsp butter
- 2 Fuji apples, peeled, cored and diced
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 2 tbsp apple brandy
- 1 tbsp currants or raisins
- 1 loaf sliced brioche bread
- 1/2 cup melted butter
- powdered sugar for garnish
Method
Step 1
Make the Apple Compote- Melt the butter in a saucepan over medium heat. Add the diced apples, granulated and brown sugar, cinnamon, cloves, allspice and apple brandy. Cook until the apples are soft, pressing down with a wooden spoon, about 10 minutes. Turn the heat to low, cover and continue to cook for 10 minutes until the apples are the consistency of thick apple sauce. Stir in the currants.
Step 2
Heat the oven to 375. Brush the mini cake pans with melted butter. Trim the crust off the slices of brioche, then cut the brioche into 1" wide strips. Use a round cookie cutter to cut 8 rounds of brioche for the top and bottom of the Charlotte's.
Step 3
Dip a brioche round in the melted butter and put in the bottom of a cake mold. Start building the Charlotte by dipping strips of brioche in the melted butter, then pressing in the sides of the cake mold. Trim the sides of the brioche to fit the top of the mold. Add some apple compote, then top with a brioche round dipped in butter. Gently press down on the Charlotte's. Cover the top of each cake mold with foil.
Step 4
Pour 2" of hot water in a deep baking dish, then place the cake molds in the dish. Bake the Charlotte's for 25 minutes. Remove the foil and bake another 10 minutes just until the bread starts to brown. Remove the Charlotte's from the oven and let them cool 5 minutes on a baking rack.
Step 5
Gently press the rim and edges of the mold to help release the Charlotte's from the molds. Turn over onto a serving plate. Dust the tops of the Charlotte's with powdered sugar and put a spoon of the apple compote on top. Spoon some warm caramel around the Charlotte's.