Hot Cross Bun Apple and Pear Charlottes

Ingredients

2 Granny Smith apples, peeled, cored, finely chopped
2 just-ripe pears, peeled, cored, finely chopped
1 Tbs brown sugar
1 tsp ground cinnamon
4 hot cross buns, thinly sliced crossways
50 g butter, melted
Vanilla ice cream, to serve

Salted butterscotch sauce:

1/2 cup (110 g) brown sugar
1/2 cup (125mL) thickened cream
30 g butter, chopped
1/2 tsp sea salt flakes

Method

Preheat oven to 200 C. Grease four 1-cup (250mL) dariole moulds or ramekins.

Combine the apple, pear, sugar, cinnamon and 2 tablespoons water in a medium saucepan. Place over medium-high heat. Cook, stirring occasionally, for 10 minutes or until apple mixture is tender and liquid has evaporated. Set aside to cool slightly.

Use a 6 cm pastry cutter to cut discs from 4 bun slices. Brush with melted butter and place, buttered-side down, in the base of prepared moulds. Use an 8 cm pastry cutter to cut discs from another 4 bun slices and reserve. Cut the remaining bun slices into 5 cm strips.

Brush the strips with melted butter and arrange, overlapping slightly, along the sides of the prepared moulds to cover completely. Spoon in the apple mixture and use the back of the spoon to press down firmly. Top the apple mixture with the reserved hot cross bun discs and press down firmly to secure.

Place the moulds on a baking tray and bake for 25 minutes or until golden.

Meanwhile, to make the salted butterscotch sauce, combine the sugar, cream, butter and salt in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Increase heat to medium-high. Cook, stirring, for 3-5 minutes or until the sauce thickens slightly.

Carefully run a knife around the edge of each mould to loosen. Turn the puddings onto serving plates. Drizzle with salted butterscotch sauce and serve with ice-cream.

Credits: Coles

Photo Credits: Coles