Easy recipe Hot Cross Bun Apple Pear Charlottes

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one/about two cup (one hundred and teng) brown sugar (Recipes by ingridients sugar) one/about two cup (about one hundred and twenty-fiveml) thickened cream (Recipes by ingridients cream) thirty g butter, chopped one/about two tsp sea salt (Recipes by ingridients salt) flakes Preheat oven to about two hundred°C. Hot Cross Bun Apple Pear Charlottes. Grease four one-cup (two hundred and fiftyml) dariole moulds or ramekins. Combine the apple, pear,, sugar (Recipes by ingridients sugar) cinnamon and about two tablespoon of water in a medium saucepan. Place over medium-high heat. Cook, stirring occasionally, for ten minutes or until apple mixture is tender and liquid has evaporated. Set aside to cool slightly. Hot Cross Bun Apple Pear Charlottes. Use a about sixcm pastry cutter to cut discs from about four bun (Recipes by ingridients bun) slices. Brush with melted butter and place, buttered-side down, in the base of prepared moulds. Use an eightcm pastry cutter to cut discs from another about four bun (Recipes by ingridients bun) slices and reserve. Cut the remaining bun (Recipes by ingridients bun) slices into about fivecm strips. Hot Cross Bun Apple Pear Charlottes. Brush the strips with melted butter and arrange, overlapping slightly, along the sides of the prepared moulds to cover completely. Spoon in the apple mixture and use the back of the spoon to press down firmly. Top the apple mixture with the reserved hot cross bun (Recipes by ingridients bun) discs and press down firmly to secure. Place the moulds on a baking tray and bake for twenty-five minutes or until golden. Hot Cross Bun Apple Pear Charlottes. Meanwhile, to make the salted butterscotch (Recipes by ingridients butterscotch) sauce, combine the, sugar (Recipes by ingridients sugar) , cream (Recipes by ingridients cream) butter and salt (Recipes by ingridients salt) in a medium saucepan over medium heat. Cook, stirring, for about five minutes or until the sugar (Recipes by ingridients sugar) dissolves. Increase heat to medium-high. Cook, stirring, for three-about five minutes or until the sauce thickens slightly. Carefully run a knife around the edge of each mould to loosen. Turn the puddings onto serving plates. Drizzle with salted butterscotch (Recipes by ingridients butterscotch) sauce and serve with ice-cream. .