Apple And Strawberry Charlottes

Preheat oven to 180C. In a large pan heat the butter and sugar. Add the apple and brandy and cook for 5- 10 minutes or until slightly caramelised. Stir in the strawberries and set aside. Cut 6 circles of bread to fit into 6 x 250 ml dariole moulds. Cut each remaining slice into 3 even strips. Grease the moulds.

Brush both sides of the circles and strips with melted butter and place circles into the base of the moulds. Line the sides of each mould with 5 bread strips, overlapping to seal and allow to hang over the top of the moulds.

Using a slotted spoon, fill the moulds with apple mixture. Fold in overhanging slices to seal (trim if necessary), cover loosely with foil and bake on a tray for 30 minutes. Remove foil and bake for a further 10 minutes or until golden. Turn out onto plates and serve with ice cream.