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Servings 8
Calories 392 kcal
Prep Time15 mins
Cook Time35 mins
Total Time50 mins

Ingredients
 

  • 750 g (5 medium) Bramley apples
  • juice and finely grated zest of 2 large lemons
  • 1 large rectangular brioche loaf, slightly stale
  • 200 g Rodda's clotted cream
  • 397 g tin of thick (condensed milk) caramel sauce
  • 4 tbsp brown sugar (optional)
  • 100 g bitter chocolate, finely chopped

Instructions
 

  • Pre heat the oven to 200C gas 6.
  • Peel, core and cook the Bramley apples in the lemon juice until you have a very thick stew. Add brown sugar if you wish.
  • Cut the brioche into 5 even slices horizontally.
  • Spread the clotted cream and caramel over 4 brioche slices evenly, leaving the top crust clean.
  • Sprinkle over the finely chopped chocolate.
  • Next, layer up all 4 slices with just over half the Bramley apple stew, chill the rest.
  • Stack up and place the crust on top.
  • Then wrap tightly in foil, pressing down quite firmly, so you compact the slices well but don't go mad.
  • Bake in a pre-heated oven for 25 minutes.
  • Once cooked, remove from the oven and press together well again.
  • Wrap the whole package in clean foil, cool and chill well; this is best done overnight.
  • The next day, remove from the fridge and remove the foil.
  • Serve in thick slices with perhaps a little more clotted cream and more of the stewed apple.
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Nutrition Facts
Chocolate and Caramel Bramley Apple Brioche
Amount per Serving
Calories
392
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
41
mg
14
%
Sodium
 
178
mg
8
%
Potassium
 
305
mg
9
%
Carbohydrates
 
53
g
18
%
Fiber
 
6
g
25
%
Sugar
 
11
g
12
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert, Fruit
Cuisine Spring, Summer
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