Valentine Warner’s Special Baked Bramley Apples
Serves: 4
Cost CuttingEco FriendlyQuick Make
These easy baked apples make the perfect autumnal pudding
Ingredients:
100g butter, room temperature2 tbsp walnuts, broken
4 oatcakes, coarsely broken
4 Medjool dates, stoned and roughly chopped
2 tbsp honey
2 Muscovado sugar
½ tsp coarse ground black pepper
good pinch of cloves, ground
a grating of nutmeg
4 medium Bramley apples
4 bay leaves
clotted cream to serve, optional
method:
- Preheat the oven to 220C/425F/Gas 7.
- Mix everything but the bay and apples in a mixing bowl thoroughly combining it all together. A splash of rum or whisky can be a welcome contribution.
- Core the apples, then using a paring knife, widen the tunnel and cut more of a funnel shape in the top half of the hole in order to accommodate the goodies. Make a slit, just through the skin around the equator of the apple, so to speak.
- Lay each apple in a baking tray each on top of a small square of baking paper.
- Stuff each apple well and insert a bay leaf lengthways down between the stuffing and the flesh of the apple.
- Bake for 20 mins or until the apple is totally soft and the slit has widened to reveal fluffy flesh.
- If the stuffing appears to be burning on top simply press another little square of baking paper on top.
- Serve with an enormous dollop of clotted cream, if desired.
