Recipe: APPLE AND BERRY CHARLOTTE PUDDINGS
When you bake bread into a dessert it transforms into something very special. Bread and butter pudding is the obvious example... but this charlotte pudding is heavenly. It's crammed with a mixture of apple and berries with a crisp golden cinnamon bread casing.
- 250 g apple sauce
- 1 handful frozen berries, thawed
- 4 tbsp brown sugar
- 75 g salted butter
- 1 pinch cinnamon
- 12 slices thick white bread, stale
PREHEAT THE OVEN
Preheat an oven to 200ºC.
MIX THE BERRIES & APPLES
Stir together the apple sauce and thawed mixed berries in a bowl to evenly combine and turn the mixture a reddish/pink tinge.
PREPARE THE BREAD
Melt the butter in a small pan and add the brown sugar and cinnamon, then pour into a small tray or deep plate.
Cut the crusts off of the bread and cut into strips that’ll fit your molds
LINE THE MOULDS WITH BREAD
Dip them in the cinnamon butter and use to line individual dariole moulds or ramekins, facing the butter side out.
FILL THE CONTAINER
Press them firmly into place so that they overlap slightly.
Fill the centre with the apple and berry mixture.
COVER AND BAKE
Cover the top with another round of bread (cut with a cutter to fit for ease), butter side up.
Bake in the oven for 20 minutes until the bread is golden and crisp.
TURN OUT AND SERVE
Turn out onto a serving bowl and serve with cream or ice cream for the perfect hot/cold combo.
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