About this recipe:This is my version of a delectable pud I had in Milan. You could chill this before serving, but I like it warm. The rum at the end is optional, but makes for a nice presentation at a dinner party.
1kg (2 1/4 lb) apples - peeled, cored and cut into eighths
150g (5 oz) caster sugar, divided
100ml (4 fl oz) dry white wine
1 teaspoon lemon zest
75g (3 oz) sultanas
50g (2 oz) butter
12 thick slices bread, crust removed
2 1/2 tablespoons rum
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Place apples, 3/4 of the sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to the boil, then reduce heat and simmer, covered 15 minutes.
Place sultanas in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.
In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-litre baking dish with this butter mixture.
Line bottom and sides of the baking dish with bread slices, overlapping slightly. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread. Sprinkle with the remaining sugar.
Bake in the preheated oven 1 hour.
To serve, invert charlotte out onto a serving platter, pour rum over the warm charlotte and light it with a long match.
You could make individual charlottes for a nice dinner party presentation by using ramekins instead of a baking dish.