Apple and Raspberry Charlotte
125g butter, softened at room temperature
1kg Granny Smith apples, peeled, cored, thinly sliced
110g (1/2 cup) caster sugar
2 teaspoons lemon juice
1/2 cup frozen raspberries, thawed
12 slices white toast bread, crusts removed
Icing sugar, to serve
1. Preheat the oven to 180°C (fan-forced). Melt 50g of the butter in a large frying pan over medium heat. Add the apples, sugar and lemon juice. Cook for 20 minutes, stirring often, until the apples are soft and the liquid has mostly evaporated. Next, stir through the raspberries and cook for 5 minutes.
2. Spread one side of each slice of bread with the remaining butter. Arrange about 6-8 slices of the bread, butter-side down, around the inside of a 1.25-litre ovenproof bowl, slightly overlapping the slices like a fan and using one slice to cover the base of the bowl.
3. Carefully spoon the apple mixture into the bread-lined bowl, slightly mounding it towards the centre. Make a lid with the remaining slices of bread, leaving no gaps. Trim the slices if necessary.
4. Bake in the preheated oven for 25 minutes or until golden. Set aside to cool for about 15 minutes then turn out onto a serving plate. Dust with icing sugar and serve with double cream or ice-cream.