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This is a good comfort pudding. Spongy and appley, they go well with double cream or custard, and they're not as hard as they sound to make.
Makes 6 Charlottes - decide yourself how many that serves!
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Lightly grease six ramekin dishes. Preheat the oven to 180°C/Gas Mark 4. Put the slices of apple an dcider in a small saucepan and heat, stirring occasionally, until soft. Mash to a purée using a wooden spoon.
Beat the butter and sugar together until light and fluffy. Gradually beat in the egg, then fold in the flour.
Divide half of the sponge mixture between the ramekins, spoon an equal amount of apple purée on each, then top with the remaining sponge mixture.
Place the ramekins on a baking sheet and bake for 20 minutes. Remove from the oven and leave to settle for 5 minutes.
Run a sharp knife around the edge of each ramekin and turn the charlottes onto warm serving plates.
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