Rory’s Summer Fruit Charlotte - Pud
Seasonal fruit from Perry Court or Patchwork Farm.
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- Per person you will need
- 2-3 fairly thin slices of white bread
- A few slicks of butter
- About 1 tbsp caster sugar (more if fruit it tart)
- 1 tsp ground cinnamon (optional)
- A large handful of seasonal fruit (pitted cherries, raspberries, currants...)
- A little oven-proof ramekin
- Heat the oven to 200C/Gas 6.
- Trim the crusts off the bread. Cut a circle roughly the side of the bottom of the ramekin out of one the slices of bread – use a cookie cutter, the rim of a glass or just a knife. Cut some little rectangles to fit around the sides of the dish.
- Butter the cut pieces on both sides. Dust each side with sugar (mix a little cinnamon in the sugar, if you like). Fit the buttered/sugared bread into the ramekin.
- Sweeten your fruit with 1-2 tsp sugar. Get your hands in there to mix it well. This will help extract some of the fruit’s juices. Taste and add more sugar, if needed.
- Tumble the fruit into the bread-lined ramekin. The fruit should come almost to the top, leaving just a little space for the round of bread to cap the top.
- Cut a piece of bread to fit the top, ensuring it fully covers everything. Butter and sugar it before fitting it over. [Save all your bread scraps. Dry them out at room temperature in a not-too-hot airy place. Once dryed, whizz or grate for breadcrumbs. Perfect for making meatballs.]
- Bake for 10-15 minutes, or until the bread is golden and crisp. Place a plate over the dish and flip to invert the charlotte out onto the plate, or just eat it out of the dish.
- Delicious with vanilla ice cream or natural yogurt mixed with vanilla seeds and honey (for a healthier twist).
Crystal Palace Food Market http://crystalpalacefoodmarket.co.uk/