Servings:

4 -6

Level of difficulty:

Intermediate

Ingredients

Filling

1 Kilo Bramley cooking apples

Sugar to sweeten (add amount you want for sweetness you require)

Charlotte

125g SR flour
62g margarine
50g granulated sugar
1 medium sized egg

Caster sugar to decorate

Method

Core and peel apples. Stew with required amount of sugar till soft.

Leave to drain in a sieve over a bowl until cool.

Turn on the oven to Gas 4 Electric 180c Fan 160c.

In a bowl rub the margarine into the flour and sugar till it resembles fine breadcrumbs.

Add the beaten egg and mix together with a metal spoon.

When the mixture is combined place it on to a lightly floured surface and divide into two - one slightly bigger than the other.

Pat out the smaller piece and place it in the bottom of a lightly greased 18 -20cm round tin (sponge tin depth)

Fork all over.

Place drained cool/cold apples on top.

Pat out the remaining charlotte mixture into a circle big enough to completely cover the top (use flour on the work surface to stop it from sticking as you pat it out).

Place on top (the mixture is quite soft and difficult to lift so it is easier to use a fish slice to halve it and put on in two pieces and then join together gently with your fingers).

Bake in the middle of the oven at Gas mark 4 Electric 180c or fan 160c
for 20 minutes.

After removing from the oven sprinkle with caster sugar.

This is delicious as a dessert both hot or cold served with ice cream and whipped cream or as a cake for afternoon tea.