INGREDIENTS

INSTRUCTIONS

Slice brioche loaf lengthways into half inch slices and using one of
the rings, cut out a top and bottom for each one (x8 discs). Using  the
side of the ring to measure, cut out 8 strips of the correct  width for
the sides of the charlotte. Line all 4 rings with the  brioche, saving
4 discs for the tops and set aside.  In a frying pan or saucepan,
sprinkle the base with the sugar and  place on the heat. When the sugar
starts to caramelise, add the  butter and stir with a wooden spoon. Add
orange zest and juice and  vanilla seeds and a pinch of ground
cinnamon. Bring to the boil and  gently cook until the sugar dissolves.
Strain the pineapple chunks  and add to the pan. Cook gently until the
syrup starts to thicken and  coat pineapple. Remove from heat and allow
to cool for a while.  Spoon the mixture equally into the four rings and
push the disc on  top. Press down firmly. Then turn them up the other
way. Press down  firmly again and place on a baking sheet and into a
hot oven for  about 15-20 minutes, until golden brown.  Place each one
in the centre of a plate and serve with coconut ice  cream.
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Nutrition (calculated from recipe ingredients)
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Calories: 263
Calories From Fat: 210
Total Fat: 24.5g
Cholesterol: 30.5mg
Sodium: 74mg
Potassium: 155.1mg
Carbohydrates: 11.1g
Fiber: <1g
Sugar: 4.8g
Protein: 2.2g