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Baked Coxes Apple & Raspberry Charlotte with Clotted Cream

From Paul Bloxham, Sky Taste
Serves 4

500g raspberries
500g coxes apples, peeled, cored and roughly chopped
250g butter
125g caster sugar
1 tsp ground cinnamon
1 dash of brandy
50ml honey
1 lemon, juice only
10 slices brioche/ white sliced bread
Clotted cream to garnish (flavoured with a little ground cardamon)

1. Set the oven to 180C. Place the raspberries and apples in a large pan with 25g of the butter and the sugar. Add the cinnamon lemon juice and a generous slug of brandy. Cover and cook over a gentle heat for 5 minutes.

2. After 5 minutes, uncover and cook for a further 5 minutes until the fruit forms a chunky purée. Leave to cool. Meanwhile melt the butter and dip the shaped slices of brioche bread to fit four glass ramekins just like making a summer pudding, reserving some slices for the lids.

3. Spoon in the fruit and top with the remaining bread. Bake for 20 minutes until golden brown on top. Remove from the oven and leave to cool slightly. In the meantime, jazz up the clotted cream with a little crushed cardamom.

4. To serve tip out the charlottes onto serving plates with a dollop of clotted cream, drizzled with a little honey and a dusting of icing sugar