Peel, core and slice the apples, put them in a saucepan with 4½ oz (120 g) of the sugar, the lemon rind, wine and enough water just to cover. Cook on a low to medium heat until the apples are starting to fall apart, transfer to a bowl and allow to cool completely.
Pre-heat the oven to gas mark 4, 350°F (180°C). Blend the butter with the remaining sugar and spread some of it generously around the sides and across the bottom of a 10 inch (25 cm) round Charlotte mould or soufflé dish (not a ring mould), reserving the remainder of the mixture. Line the bottom and sides of the mould completely with the slices of bread, reserving enough to cover the top of the pudding. Fill the centre almost to the top with layers of apples, sultanas and pine kernels. Spread the reserved bread slices with the remaining butter and sugar mixture and use to cover the top of the Charlotte. Place the pudding in the oven to bake for 1 hour.
Remove the cooked Charlotte from the oven, turn it out on to a platter, pour over the rum and set it alight. Carry it, flaming, to the table and serve.