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Chocolate And Caramel Bramley Apple Brioche

2.0/5 rating 1 vote
  • Serves: 8-10
  • Prep Time: 15 mins
  • Ready in: 35-40 mins
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Chocolate And Caramel Bramley Apple Brioche


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

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  1. Pre heat the oven to 200ᵒC/gas mark 6.
  2. Peel, core and cook the Bramley apples in the lemon juice until you have a very thick stew, add brown sugar if you wish.
  3. Cut the brioche in 5 even slices horizontally.
  4. Spread the clotted cream and caramel over 4 brioche slices evenly, leaving the top crust clean.
  5. Sprinkle over the finely chopped chocolate.
  6. Next layer up all 4 slices with just over half the Bramley apple stew, chill the rest.
  7. Stack up and place the crust on top.
  8. Then wrap tightly in foil, pressing down quite firmly, so you compact the slices well, but don’t go mad.
  9. Bake in a pre-heated oven for 25 minutes.
  10. Once cooked remove from the oven and press together well again.
  11. Wrap the whole package in clean foil, cool and chill well, this is best done overnight.
  12. Next day, remove from the fridge and remove the foil.
  13. Serve in thick slices with perhaps a little more clotted cream and more of the stewed apple.