Mini Apple Charlottes with Caramel Sauce

Ingredients

4 large apples (800g)
1/4 cup (50g) firmly packed brown sugar
1/4 cup (60ml) orange juice
1 loaf sliced raisin bread (560g)
80g butter, melted

CARAMEL SAUCE
50g butter
1/2 cup (100g) firmly packed brown sugar
1/3 cup (80ml) orange juice

1. Grease four 1-cup (250ml) metal moulds.
2. Peel and core apples; cut into think wedges. Cook apple with sugar and juice in large frying pan, stirring until apple browns and mixture bubbles and thickens.
3. Preheat oven to hot. Remove crusts from bread slices. Cut one 5.5cm round each of four bread slices; cut remaining bread slices into three strips each. Brush one side of each rounf and strip with butter. Place one round, buttered-side down, in each mould; line side of each mould with bread strips, buttered-side against sode of mould, slightly overlapping edges. Firmly pack warm apple mixture into moulds. Fold end of each bread strip down into centre of charlotte to enclose filling; press firmly to seal.
4. Place moulds on oven tray; bake, uncovered, in hot oven about 15 minutes or until charlottes are golden brown. Turn, top-side up, onto serving plates; drizzle with caramel sauce.

caramel sauce Melt butter in small frying pan. Add sugar; stir until dissolved. Add juice; cook, stirring, until sauce thickens slightly.