Individual Scandinavian Charlottes

This classic dessert of fried breadcrumbs and fruit is cooked in individual dishes, such as standard sized ramekins. Use good quality fruits for the best results. Serve Scandinavian Charlottes chilled, with ice cream or whipped cream.

1. Cook 100 g fresh white breadcrumbs and 1 tsp ground cinnamon in 75 g unsalted butter until crisp and golden. Stir in 50 g soft brown sugar and cook for a few seconds.

   

2. Stew 600 g fruit, such as the plums here. Cook to a thick pulp (but not a purée), adding sugar to taste. Use apples, apricots, blackcurrants or a fruit mixture.

   

3. Base-line six ramekins with baking parchment. Layer the breadcrumbs and fruit in the dishes. Begin and end with the breadcrumbs. Cool, then cover and chill for several hours.

   

4. Loosen the puddings with a knife and invert on to plates. Remove the baking parchment and serve.