Hamdi Saidani Mary Berry Apple Charlotte is a comforting and nostalgic pudding popular for its crisp, buttery bread shell and fluffy apple filling. Ideally, the bread slices should be dipped generously in melted butter and pressed firmly into the mould to ensure the charlotte holds its shape when turned out.
Jump to RecipeMary Berry Apple Charlotte Ingredients
- 1.5kg (3lb 5oz) Bramley apples (cooking apples)
- 225g (8oz) granulated sugar
- 1 lemon, juice and finely grated zest
- 15–18 slices of thin white bread (from a medium sliced loaf), crusts removed
- 175g (6oz) butter, melted
- Icing sugar, for dusting (optional)
How To Make Mary Berry Apple Charlotte
- Prepare the apples: Peel, quarter, and core the Bramley apples. Slice them roughly. Place the apple slices into a large saucepan with the granulated sugar, lemon juice, and lemon zest.
- Stew the filling: Cover the pan and cook gently over low heat for about 10–15 minutes. Stir occasionally until the apples have broken down into a thick, fluffy purée. Remove the lid and increase the heat slightly to boil off any excess liquid (the puree needs to be stiff, not runny). Remove from heat and let it cool slightly.
- Prep the mould: Preheat the oven to 200°C (180°C Fan/Gas 6). Grease a 1.2-liter (2-pint) pudding basin or charlotte mould with a little of the melted butter.
- Prepare the bread: Remove the crusts from the bread slices. Cut one slice into a circle to fit the bottom of the basin. Cut the remaining slices into rectangular strips (fingers) about 5cm (2 inches) wide.
- Line the basin: Dip the round circle of bread into the melted butter and place it in the bottom of the basin. Dip the rectangular strips into the melted butter one by one. Arrange them vertically around the sides of the basin, overlapping them slightly so there are no gaps for the apple to leak through. Press them firmly against the sides.
- Fill the shell: Spoon the cooled apple purée into the bread-lined basin. Pack it down tightly to remove air pockets.
- Seal the top: Use the remaining bread slices to create a lid. Dip them in butter and cover the top of the apple filling completely, trimming to fit.
- Bake: Place the basin on a baking tray (to catch drips). Bake for 30–40 minutes until the bread is crisp and golden brown.
- Rest and invert: Allow the charlotte to stand for 10 minutes to firm up. Place a serving plate with a lip over the top of the basin and carefully invert it to turn the charlotte out.
Recipe Tips
- Bread type: Use standard, inexpensive white sliced bread. Sourdough or artisan breads are too holey and tough. Stale bread actually works slightly better than fresh as it absorbs the butter without becoming soggy.
- Reducing liquid: It is crucial to boil off excess juice from the apples in step 2. If the filling is watery, it will soak into the bread shell and cause the charlotte to collapse when you turn it out.
- The overlap: When lining the tin, overlapping the bread strips is the most important structural step. If you just place them side-by-side, they will separate as the charlotte expands in the oven.
- Turning out: If the charlotte sticks, run a palette knife very gently around the top edge to release the vacuum before flipping.
What To Serve With Mary Berry Apple Charlotte
This is a warm pudding that demands a creamy partner.
- Custard: Hot vanilla custard is the traditional pairing.
- Pouring Cream: Simple and effective.
- Vanilla Ice Cream: The hot-cold contrast is delicious.
- Clotted Cream: For a luxurious treat.
How To Store Mary Berry Apple Charlotte
- Refrigerate: This pudding is best eaten fresh while crisp. Leftovers can be stored in the fridge for 2 days, but the bread will soften.
- Reheat: Reheat slices in a 180°C oven for 15 minutes to try and crisp up the bread again. Microwave reheating will result in a soft, soggy texture.
- Freeze: Not recommended.
Mary Berry Apple Charlotte Nutrition Facts
- Calories: 420kcal
- Protein: 3g
- Carbohydrates: 65g
- Fat: 18g
- Saturates: 11g
- Sugar: 45g
- Salt: 0.6g
Nutrition information is estimated per serving (based on 6-8 servings).
FAQs
Can I use eating apples?
No, eating apples (like Gala or Pink Lady) hold their shape when cooked. This recipe relies on the u0022falling apartu0022 texture of Bramley cooking apples to create a dense, stable filling.
Can I add cinnamon?
Yes, Mary keeps it simple with lemon, but adding ½ teaspoon of cinnamon or a few cloves to the apple mixture adds a lovely warmth.
Do I have to peel the apples?
Yes, skins in the puree would be unpleasant and ruin the smooth texture of the filling.
Try More Recipes:
- Mary Berry Apple Blackberry Pie Recipe
- Mary Berry Ham Cooked In Apple Juice Recipe
- Mary Berry Pineapple Fruit Cake Recipe
Mary Berry Apple Charlotte Recipe
Course: DessertCuisine: BritishDifficulty: EasyServings
8
servingsPrep time
30
minutesCooking time
40
minutesCalories
420
kcalA classic British pudding consisting of a buttery, golden bread shell filled with a sharp and sweet Bramley apple purée.
Ingredients
1.5kg Bramley apples
225g sugar
1 lemon (zest/juice)
18 slices white bread
175g butter, melted
Directions
- Peel, core, and slice apples.
- Stew apples with sugar and lemon until fluffy and dry.
- Grease a pudding basin.
- Remove crusts from bread.
- Dip bread in melted butter and line the basin, overlapping strips.
- Fill with apple purée.
- Cover with buttered bread lid.
- Bake at 200°C for 35–40 minutes.
- Rest for 10 minutes, then invert onto a plate.
Notes
- Cooking the apple purée until it is thick and relatively dry prevents the bread casing from becoming soggy and collapsing when removed from the mould.
- Overlapping the bread fingers when lining the basin acts like masonry, creating a strong, interlocked shell that holds the heavy fruit filling.
- Allowing the pudding to rest for 10 minutes after baking allows the butter to cool slightly and the structure to set, making the terrifying moment of turning it out much safer.