Preheat the oven to 200°C.
Melt butter in a large pan and cook apples, sugar, and vanilla seeds until soft and puréed.
Cool the mixture, then stir in the egg yolk until well combined.
Line a buttered 600ml pudding basin with overlapping buttered bread slices.
Spoon the apple purée into the basin and cover with the remaining bread.
Place a plate on top and weigh it down for 1 hour.
Remove the weight and cover with foil, then bake for 30 minutes.
Remove the foil and bake for 10 more minutes until golden brown.
Boil butter, brown sugar, and cream in a pan for 6 minutes to make a sauce.
Serve a wedge of Charlotte with caramel sauce and clotted cream.