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Rhubarb & apple charlottes
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Elevate classic English pudding into elegant individual dinner party treats.
Ingredients:
  • 130g unsalted butter
  • 10 slices wholemeal bread, crusts removed
  • 450g trimmed rhubarb stalks, cut into 1cm pieces
  • 2 small granny smith apples, peeled, cored, cut into 1cm pieces
  • 1 tsp plain flour
  • 107.50 gm caster sugar, plus 2 tbsp extra
  • 62.50 ml roasted peeled hazelnuts, plus extra, halved, to serve
  • 0.63 gm ground cinnamon
  • Custard, to serve
Instructions:
  • Prepare a 6-hole 80ml (1/3-cup) Texas muffin pan by greasing it. In a pan over medium heat, melt 70g of butter.
  • Flatten 9 slices of bread with a rolling pin until they are 2mm thick. Cut each slice in half diagonally to create 2 triangles. Brush melted butter on one side of the triangles. Place 3 triangles, buttered-side down, in each muffin hole, overlapping to line the base and sides.
  • In a saucepan over medium heat, melt 30g of butter. Add rhubarb, apples, and flour, stir for 2 minutes. Sprinkle sugar and stir until fruit releases juices. Continue cooking for 15 minutes until rhubarb breaks down and apple softens. Allow the mixture to cool.
  • Preheat oven to 190C. Roughly chop the remaining bread slice and combine in a food processor with nuts, cinnamon, and extra sugar until a crumbly mixture forms. Add the remaining butter, chopped into small pieces, and pulse until just combined.
  • Divide the rhubarb mixture evenly into the muffin holes, then sprinkle the nut mixture on top. Bake on the bottom shelf of the oven for 25 minutes, or until the bread is golden brown. Allow to cool for 10 minutes before serving.
  • Remove the charlottes from the pan and sprinkle some extra nuts on top before serving with custard.

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