From Delia Smith’s Complete Cookery Course and Delia Smith’s Comlete Illustrated Cookery Course
1 lb apples
1 T caster sugar
6 slices bread from a large loaf, about ¼ inch thick, crusts removed
1 egg yolk
Peel, core, and thinly slice the apples. Place them in a saucepan with ¼ stick of butter. Cook over low heat until the apples are soft enough to beat into a puree. Beat and set aside to cool.
Melt the remaining butter slowly and cut each slice of bread into rectangles. Brush the slices with melted butter on both sides and line a 1 pint pudding basin with approximately ¾ of the bread. Don’t leave any gaps between the pieces—overlap them and press firmly.
Beat the egg yolk into the apple puree and fill the bread-lined basin with the mixture. Seal the top with overlapping pieces of remaining bread and put an ovenproof plate over the top of the basin. Weight the plate down with something. To keep it in place and seal the Charlotte.
Bake at 400 degrees for 35 minutes. Carefully remove the plate and weight and bake the pudding for another 10 minutes to brown the top. Let it settle in the basin for a minute before removing from the oven, then carefully invert it onto a warmed plate to serve.
Serve with whipped cream or a custard sauce.
Cooking note: Charlotte takes well to other flavors, so feel free to add spices as you see fit, or to try using other fruits like strawberries, raspberries, etc.