Apple Almond Charlotte Recipe



  1. 875 gm Red skinned dessert apples, cored and sliced (1 3/4lb)
  2. 150 gm Granulated sugar, (5z)
  3. 2 tsp Grated lemon rind
  4. 40 gm Butter, (1 1/2oz)
  5. 1/2 x Stale French stick, cut into 5mm ( 1/4 inch) thin slices
  6. 150 gm Sultanas, soaked in 3 Tbsp. (5z) Calvados or possibly brandy
  7. 1 x 100 gram pac whole almonds skin on, roughly minced


  1. Preheat the oven to 180 C, 350 F, Gas Mark 4.
  2. Place the apples in a pan with 100g (3 1/2oz) of the granulated sugar, the lemon rind and sufficient water to just cover.
  3. Cook over a low to moderate heat till the apples are starting to fall apart.
  4. Allow to cold.
  5. Blend the butter with the remaining sugar and use togrease thoroughly the sides and base of a 20cm (8 inch) souffle dish, reserving a little of the mix.
  6. Line the base and sides of the dish completely with most of the bread slices, reserving sufficient to cover the top of the pudding.
  7. Fill the centre with layers of apple, sultanas and minced almonds, continue this process till all the ingredients are used.
  8. Spread the reserved bread slices with the remaining butter and sugar mix and arrange over the apple mix to cover.
  9. Bake in the preheated oven for 1 hour.
  10. To remove from the souffle dish run a palette knife around the edge and carefully invert the Charlotte onto a plate.
  11. Notes This dessert may be flambed with 3-4 Tbsp.
  12. of Calvados if you like.Alternatively serve hot with Greek natural yogurt or possibly thick double cream.
  13. NOTES : A delicious alternative to traditional apple pie, that makes use of stale bread.An impressive finished dish.