Sunday, June 5, 2016

Apple Charlotte

Ramadhan starts tomorrow , that is if the moon is sighted tonight, or Tuesday. This Ramadhan I have a small collection of recipes that uses easily available ingredients and also ways to use up left overs as well. Ramadhan is a month of peace and  a time to clean up your soul and  try and do good things ,not lighten your wallet trying to make extravagant things to eat.
Try stress free easy to make foods so you are out of the kitchen in not time and spend more time in prayer and with family.

No I am not lecturing LOL. Just a little advice. So to start  this wonderful month I an starting with a very simple but delicious pie called an Apple Charlotte.  A great way to use up left over bread.

I have been trying to make Apple Charlotte a few times,  as they say third time is the charm.  I did a
Jacques Pepin one on a frying pan instead of a skillet pan and ended up a big mess and my hubby commented if he was getting apples on  toast as the bread came out all crispy and when turned over half was left  stuck to the bottom.

This time I turned to Mary Berry's recipe and  served it up with Creme Anglaise from Martha Stewart's website.  I spiced up the apples a little with some cinnamon sticks and added some raisins for added flavour.

Turned out a success this time , although my little guy asked if he can have just the creme Anglaise for dessert instead of spooned over the Apple Charlotte.

Recipe : Apple Charlotte , recipe adapted from Mary Berry' s Apple Charlotte recipe found in her book  Complete Cookbook .

4 green Apples ( Granny Smiths), peeled , cored and sliced
75g sugar
1 stick cinnamon
1/3 cup raisins
about 10 slices of  regular sandwich bread ( can be a day old bread)
butter or margerine or vegetable spread
Creme Anglaise or vanilla  ice cream to serve.

Lightly butter a round  oven dish ( about 6 cup capacity) or if you dont have one  a baking pan.

Preheat oven to 200 degree celcius,  Gas mark 6.

Remove the crust of the bread and butter one side of the bread. Cut into rectangles and arrange around the oven dish or baking pan so they over lap slightly and  fill in gaps. The buttered side should be facing out.

Prepare the filling, but placing the apple slices in a small saucepan along with sugar cinnamon stick and bringing to a slow boil and simmer covered for about 8-10 minutes. They should soften and the water should reduce. ( the water here comes from the apples). Add the raisins   and mix and cook another minute. Cool slightly.  Add the filling into the prepared dish and then arrange the remaining  bread ( buttered side up) so the filling is completely sealed inside .  Press down a little so everything is nice and compact.

Place on a baking tray and pop into the oven and back for about, .  Cool  for about 10 minutes, run a knife around the edge and  place a plate over the top and turn the Apple Charlotte  onto the plate. Serve warm with creme Anglais or ice cream.

Note : please don't put this in the fridge, and its best served warm. You can prepare the Creme Anglaise ( if serving ) and the  Apple Charlotte ahead, bake  about an hour before serving .


  1. Lovely recipe and easy to make for ifthar...

  2. Ah... this sounds interesting, especially since it uses up bread and can be done in a jiffy... Good one, dear...

  3. This would be a great recipe to use up some leftover bread too.


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