Apple and Raspberry Charlotte Recipe

Printer-friendly versionPrinter-friendly version

Super-easy dessert in which you can use stale left over sliced bread. Fresh fruit is preferable, but if you use canned or frozen, make sure you squeeze out some of the juice so that the dessert is not too ‘soggy’. You will need dariole moulds to make this dessert.

Serves: 4 individual portions
Preparation Time: 10-15 minutes
Cook Time: 15 minutes



6-8 pieces of sliced bread, crusts removed
Icing sugar to dust
Butter for spreading
2-3 dessert apples, peeled, de-pipped and chopped
20 fresh raspberries
1 tsp cinnamon



Heat the oven to 160 C / 320 F.

Cook the apples in water with the cinnamon until soft, but not mushy. Leave to cool.

Lightly butter both sides of the bread. Dust with a little icing sugar.

Cut 4 circles out of the bread to fit the bottom of the moulds. Cut the remaining bread into ‘fingers’ and line the inside of the moulds, making sure you have enough to flip over the top of the filling.

Fill the moulds with the apple and raspberries. Flip the tops of the bread over the moulds and press down firmly.

Place in the oven and cook for 15 minutes. Remove from the oven and turn each mould upside down onto your serving plates.

Serve with vanilla ice cream, custard or cream.