Baked British Bramley Apples

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REC00100
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These must be one of the easiest puddings to make and they taste delicious with lashings of custard or cream.

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Description
  • 6 Bramley apples
  • 50g (1¾ oz) butter, softened
  • 75g (2¾ oz) brown sugar
  • 1 tsp mixed spice
  • 1 orange, grated zest and juice
  • 50g (1¾ oz) large golden sultanas
  • 50g (1¾ oz) raisins
  • 50g (1¾ oz) glace cherries, quartered
  • 50g (1¾ oz) dried apricots, chopped
  • 25g (1 oz) almonds, chopped
  • 150ml (¼ pint) water

Wash and core the apples. Score the skin around the middle of each apple and if necessary trim the base so they sit level. Place the apples into an ovenproof dish. I used the AGA cast iron medium baking dish which was a perfect fit.

Cream the butter and sugar together with the spice and grated orange zest. Stir in the orange juice, sultanas, raisins, cherries, apricots and almonds. Pack this mixture into the apples and pour the water into the base of the dish.

2 oven AGA: Place the dish on the oven grid shelf set on the floor of the roasting oven and cook for about 30-40 minutes, or until the apples are soft. Baste occasionally.

3 and 4 oven AGA: Place the dish in the centre of the baking oven and cook for about 40-45 minutes, or until the apples are soft. Baste occasionally.

Serve with custard or cream.

Rayburn and conventional cooking: Bake at 180°C (350°F), fan oven 160°C, gas mark 4 for 35-45 minutes or until the apples are soft. Baste occasionally.

Tip: Choose apples of about the same size so they cook evenly and are ready at the same time.

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