Apple and Raspberry Charlotte recipe

ingredients

3 1/2 cups (750 g) cooking (tart) apples, peeled and chopped
1/4 cup (50 g) 2 oz granulated sugar, or to taste
350 g raspberries, thawed if frozen
1/2 stick (4 Tbsp) 50 g butter
250 g wholemeal breadcrumbs
3/8 cup (75 g) light brown soft sugar
142 ml (1/4 pint) carton double cream, (heavy cream) whipped
25 g walnuts, chopped

method

1. Place the apples in a bowl with 3 x 15 ml spoons water, cover and cook on HIGH for 5 minutes, stirring halfway through cooking.

2. Add the granulated sugar and mash with a fork. Leave to cool, then stir in the raspberries.

3. Place the butter in a large flat dish and microwave on HIGH for 1 minute. Stir in the breadcrumbs and brown sugar, spreading out evenly. Cook on HIGH for 12 minutes, stirring 2 or 3 times during cooking. Leave to cool, when the crumbs will become crisp.

4. Spread one third of the crumbs onto the base of a glass bowl. Cover with half of the fruit. Sprinkle with half of the remaining crumbs, then the remaining fruit. Finish with a layer of crumbs.

5. Pipe the cream around the edge of the charlotte and sprinkle with the nuts. Serve as soon as possible.

serving amount

serves 8


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