As the weather cools, spend more time with your family and less time in the kitchen with this simple & flavoursome apple charlotte dessert.


  • 30g butter, melted
  • 4 bakery fruit hot cross buns, each cut into 6
  • 400g can pie apple
  • 1 free range egg yolk, lightly beaten
  • 1 tablespoon caster sugar
  • 1 cup pouring custard
  • 1/2 teaspoon ground cinnamon


  1. Preheat oven to 180C or 160C fan-forced. Grease 6 x 1/2-cup dariole moulds with butter. Brush hot cross bun slices with butter. Place a piece over base of mould, butter side up, and arrange slices around sides of moulds, pressing overlapping edges to seal.
  2. Mix together pie apple, egg yolk and sugar. Fill moulds with apple mixture. Fold overhanging ends of bun over apple filling and press down. Place moulds on a baking tray and bake for 20 mins. Remove from oven, top with another tray and weigh down with a can or two for 10 mins. The weighted tray on top makes it a firm pudding (and a flat base to sit it on when turned out).
  3. Meanwhile, mix together custard and cinnamon. Heat in microwave for 1-2 mins, or until warm. Invert mouds onto serving plates and serve with warm cinnamon custard.