Baked Apple Charlotte

Pippa Kendrick

This is a wonderful pudding to warm you inside and out. You can have it two ways: bake in the oven and then serve warm with a generous pouring of vegan custard. Or, as here, bake into a tray bake, leave to cool, and then drizzle with icing for a tempting and indulgent afternoon treat. Either way is equally delicious.

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

2 tbsp vegetable oil
2.5oz pitted dates
16oz Bramley apples – that’s about 2 medium-sized Bramleys
4oz gluten-free self-raising flour
1/2 cup dairy-free milk – I use almond milk
1 egg replacer (like Bob’s Red Mill Egg Replacer)
6oz soft light brown sugar or coconut sugar if going sugar-free
For the icing:
1 cup icing sugar
1-2 tbsp water

Preparation

Serves 9
You will need an 8x8inch square baking tin for this recipe

Method

Preheat the oven to 350°F and line the baking pan with parchment paper.

Chop the dates into small pieces, and then peel and core the apples and cut them into 3/4-inch chunks.

Sift the flour into a large mixing bowl. Make a well in the center and pour in the oil, dairy-free milk, and egg replacer and beat together with a wooden spoon until you have a smooth and glossy batter.

Add the sugar, dates, and apple pieces and fold into the mixture until combined. Spoon the mixture into the lined baking tin and level the top with the back of a spoon. Bake in the oven for 45–50 minutes until golden and cooked through.

Remove from the oven and either serve hot with dairy free custard, ice cream, or cream. Alternatively, lift the bake out using the baking paper as a lever and leave it to cool completely on a wire rack. While the tray bake is cooling, prepare the icing.

Place the icing sugar into a mixing bowl, add the water, and stir together until you have a smooth icing with a drooping consistency. Once the tray bake has cooled completely, drizzle over the icing before cutting into squares and serving.