Prepare the fruit

Place the apples,wine,sugar,raisins,lemon rind and ½ a cup of water into a large saucepan. Cook for 20 minutes over medium heat,stirring occasionally,until it reaches a jammy consistency. Allow to cool to room temperature,then stir through the glacé fruits.

To assemble

Heat your oven to 180°C.

Liberally butter the slices of bread and place them,slightly overlapping,into the base and around the edges of a 20cm cake tin. Fill with the fruit mixture and cover with a layer of buttered bread.

Cover the top layer of bread with baking paper. Wrap pie weights in a sheet of aluminum foil and place on top of the bread to hold it down.

To cook: Bake for 70 minutes,then remove from the oven and allow to stand for at least 20 minutes.

To serve:Turn the warm charlotte out onto a serving plate. If using,heat the rum in a metal ladle and ignite it. Pour flaming rum over the charlotte at the table and serve with vanilla ice-cream.