Instructions: Preheat the oven to 180 C, 350 F, Gas Mark 4.

Place the apples in a pan with 100g (3 1/2oz) of the granulated sugar, the lemon rind and enough water to just cover. Cook over a low to moderate heat until the apples are starting to fall apart. Allow to cool.

Blend the butter with the remaining sugar and use togrease thoroughly the sides and base of a 20cm (8 inch) souffle dish, reserving a little of the mixture.

Line the base and sides of the dish completely with most of the bread slices, reserving enough to cover the top of the pudding.

Fill the centre with layers of apple, sultanas and chopped almonds, continue this process until all the ingredients are used.

Spread the reserved bread slices with the remaining butter and sugar mixture and arrange over the apple mixture to cover.

Bake in the preheated oven for 1 hour. To remove from the souffle dish run a palette knife around the edge and carefully invert the Charlotte onto a plate.

Notes This dessert may be flambed with 3-4 tablespoons of Calvados if desired.Alternatively serve warm with Greek natural yogurt or thick double cream.

NOTES : A delicious alternative to traditional apple pie, which makes use of stale bread.An impressive finished dish.

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