Cinnamon & Raisin Apple Charlotte
Serves 4
For the Charlotte
Preheat oven 220oC/ 425oF/ gas 7
4 Individual 7fl oz pudding moulds, lightly greased with butter
2 Cinnamon and raisin loaves
1 large Brambly apple, peeled, cored and cut into small chunks
180g (6 oz) unsalted butter
1-teaspoon light muscovado sugar
1 teaspoon lemon zest
Preheat oven 220oC/ 425oF/ gas 7
Gently melt 2oz of the butter in a saucepan and sauté the apples for 3-4 minutes. Add the sugar, cinnamon, nutmeg and lemon zest and cook for a further 2-3 minutes. Add the raisins and stir. Set aside.
Melt the remaining butter. Remove the crusts from both of the loaves and cut each loaf into 8 medium thickness slices. Cut four circles out of the cinnamon and raisin bread for the bottom of the puddings, dip into the melted butter and place into the moulds. Cut four larger circles for the pudding tops and sit aside. Cut the remaining 8 slices of bread into four strips each. Dip each piece into the butter and place into the mould, ensuring there are no gaps. (7 or 8 strips per mould) Fill each charlotte with the apple and raisin filling and place the larger circle on top. Press down to seal the pudding and brush with melted butter. Bake for 10-12 minutes, or until the bread is toasted. Remove from the oven and serve warm with caramelised apples and mascarpone cream.
Caramelised Apples
60g (2oz) butter
2 medium sweet apples, cored and sliced into wedges
4 tablespoons muscovado sugar
1 tablespoon of Calvados or Brandy (optional)
Melt the butter in a shallow pan, when it is very hot, add the apples and cook until golden, add the sugar and Calvados or Brandy and stir into the butter and apples. Let the mixture cook until the apples are nicely caramelised.
Mascarpone and Cognac Cream
150g-mascarpone cheese
1 egg, separated
1 ˝ tablespoon icing sugar
100mls of whipped cream
2 drops of vanilla extract
Whisk the egg yolk and icing sugar until pale and fluffy. Add the mascarpone and vanilla extract, whisk until smooth.
Web development by Tibus