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).