Apple and cardamom Charlotte

Serves 4

Cardamom adds a spicy note to this classic nursery pud. Cinnamon works a treat, too.

600g/1¼lb Cox's apples
2 tbsp caster sugar
150g/5oz unsalted butter
2 tsp cardamom seeds, ground to a powder using a pestle and mortar
8-10 slices bread, crusts removed
1 egg yolk, beaten

To serve

Icing sugar
Crème fraîche

Preheat the oven to 200C/400F/Gas6.

Peel, core and thinly slice the apples. Rinse them in cold water and place into a saucepan. Add the sugar, 25g/1oz of the butter and the cardamom. Cook over a low heat, stirring, until the apples are soft. Roughly mash and leave to cool.

Melt the remaining butter. Cut the slices of bread in half and then halve again into strips. Brush each piece of bread on both sides with the melted butter. Line four 150ml/¼ pint dariole moulds with the bread, making sure there are no gaps and pressing the bread firmly into the mould. (It will overhang the sides.)

Add the egg yolk to the cold apple and add to the moulds. Finally, seal the top with the overhanging slices and press firmly down.

Bake in the oven for 20 minutes or until golden. Leave in the mould for a minute before turning out on to serving plates. Dust with icing sugar and serve with crème fraîche.