Rhubarb and Apple Charlotte

No one is quite sure why this eighteenth-century British pudding is called a charlotte. It was probably to honour the new bride of George III, Charlotte Sophia of Mecklenburg-Strelitz. Tender fresh fruits are surrounded by a casing of crisp, baked bread slices. It’s traditionally made with apples alone, but I have added rhubarb for extra flavour. The rhubarb is slightly cooked before the pudding is baked, which allows the juices to run and mix with the fruits, turning into