Easy Berry Charlotte

If you are looking for a quick and easy dessert that is very impressive, look no further! Have I got the perfect dessert for you!



Generally a fruit charlotte is shaped in a mold, lined with buttered bread, layered with a thick fruit puree and topped with more buttered bread. The whole thing is then baked until the bread shell is crisp. They are served up all buttery and warm with custard or cream.



This dessert I am showing you here today doesn't depart very far from that idea, but disposes of all the faff of having to line a mold. It is quick and easy and oh so very delicious! (You know how I love easy!! It brings out the sloth in me!)



It's as simple as mixing the fruit with some sugar and flour, pouring it into a casserole dish and then topping the fruit with buttered triangles of white bread.



Easy peasy, lemon squeazy! You have a delicious dessert that will have everyone oohing and ahhing in almost no time at all. In fact if you pop this into the oven just as you are about to serve the first course . . . by the time everyone has finished their mains it will be ready . . .



The fruit sweetly tart . . . the bread all buttery and crisp on the top, and soaked in lucious fruit juices on the bottom. Each mouthful is a delightful bite of delicious tastes and textures . . . especially when you dollop some clotted cream on top . . . or creme fraiche if you wish.



Or custard . . . or pouring cream. Even Ice Cream is fab! It will seem as if you have been slaving all day, but you know you didn't. It can be our little secret!



I only meant to have a tiny taste . . . but as you can see . . . this was so good, I couldn't stop myself from finishing the whole bowl.



Meh!! I've had worse lunches . . . ☺ (I know, I am sooooo bad!)



*Easy Berry Charlotte*
Serves 6
Printable Recipe

Don't let the ease of this fool you into thinking it's nondescript. This pudding is fabulous! I'd even serve it to company! Be sure to pass the clotted cream!

1 kg of mixed berries (blackberries, blueberries, black and red currants, raspberries, about 2.2 pounds)
1 heaped TBS of plain flour
150g of caster sugar (about 3/4 cup)
6 thin slices of white bread
softened unsalted butter



Preheat the oven to 200*C/400*F/ gas mark 6.

Place the berries in a bowl. Gently toss together with the flour and sugar. Tip the mixture into a 12 by 8 inch baking dish.

Trim the crusts from the bread. Spread each slice on both sides with the softened butter. Cut each slice into quarters, giving you 4 triangles. Lay these in three overlapping rows on top of the berries.

Bake for 30 to 35 minutes, until the bread is golden brown and the fruit is bubbling. Allow to stand for 10 minutes or so before serving. Pass some clotted cream, creme fraiche or custard for pouring over top. Ice cream would also be very nice.