It’s that time of year again when Bramley apples are in season, the days begin to get shorter and the central heating is switched on. A perfect baked apple is one of the true great puddings. The smell of cinnamon as they bake in a hot oven is unrivalled and there’s something truly comforting about hot apple and cold ice cream. Adjust the recipe to suit your needs. The larger the hole you create, the more filling you’ll need so up your quantities if you want a particularly over-stuffed apple.
6 Bramley cooking apples
A handful of sultanas
2 tbsp light muscovado sugar
2 tbsp chopped pecan nuts
1 tsp cinnamon
Matchbox piece of butter
2 tsp demerara sugar
Choose apples of a similar size to make sure that they bake at roughly the same time. Wash and clean with a dry paper towel.
Using an apple corer or a sharp knife, remove the central core and make a wide hole about 2 cms wide.
Preheat the oven to 190. Line a baking tray with greaseproof paper.
Put the filling ingredients together in a bowl and mix well. Place the apples on the baking tray and spoon even amounts of the mixture in the central hole.
Add a little butter to the top of each apple and some of the chopped pecan nuts.
Bake for half an hour to 40 minutes, or until the skin looks puckered and the fruit is visibly soft.
Remove from the oven. Serve hot with custard, cream or ice cream or a combination of all three.
If you love apples, try my Apple Roses recipe, it’s easier than it looks.