Hot blackcurrant and apple charlottes

Author Notes

Preheat the stove to 200°C/fan 180°C/gas 6. Strip, center and quarter the apples, then cut them into little, thick pieces. Liquefy 25g of the margarine in a wide-based dish, add the apples and sugar, then, at that point, cook over a medium-high intensity for 5 minutes until practically delicate. There will be a considerable amount of juice, however don't stress over it. Mix in the blackcurrants and cook for 2 minutes more. Eliminate from the intensity and pass on to cool and thicken.
In the interim, cut the portion of bread into 1cm-thick cuts - you'll require around 15 cuts. Utilizing a plain cake shaper, cut 8 x 8.5cm plates of bread from 8 of the bread cuts (the circles need to fit cozily inside the foundation of your ramekins - see stage 4). Eliminate and dispose of the outside layers from the excess cuts of bread, then, at that point, cut them down the middle lengthways.
Put the leftover margarine into a little container over a low intensity and pass on to dissolve. Spoon off the white foam, then empty the explained spread into a bowl and dispose of the smooth looking solids that will have gathered in the lower part of the container.
Brush one side of 4 circles of bread with the explained margarine and spot, spread side down, into the foundation of 4 huge, profound ramekins (mine were 5.5cm profound, 9cm across and 250ml in limit). Brush one side of every square shape of bread with spread and use to line the sides of each dish, covering the closures by around 1cm (trim the finishes assuming they're longer). Press the pieces together well at the joins and trim off the top with a sharp blade if fundamental.
Fill the fixed ramekins to the top with the natural product combination (you'll have some left finished), then, at that point, cover with the excess plates of bread, tucking the edges inside the upstanding cuts so they make a seal. Brush the tops liberally with the excess explained spread.
—muhammed fayaz