Special Baked Bramley Apples


By Valentine Warner for Bramley Apple Week (February 2-8).
  • 100 g (3½ oz) butter at room temperature
  • 2 tbs walnuts, broken
  • 4 oatcakes, broken coarsely
  • 4 Medjool dates, stoned and chopped roughly
  • 2 tbs honey
  • 2 tbs Muscovado sugar
  • ½ tsp coarse ground black pepper
  • Good pinch of cloves, ground
  • A grating of nutmeg
  • Splash of rum or whisky, optional
  • 4 medium Bramley apples
  • 4 bay leaves
  • To Serve: clotted cream, optional
By Valentine Warner for Bramley Apple Week (February 2-8).
  • Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7.
  • Mix everything but the bay leaves 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 minutes 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.

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