Special baked Bramley apples recipe
Bramley apples stuffed with walnuts and sweet Medjool dates, then spiced with nutmeg and cloves.
Ingredients
- 100 g butter, room temperature
- 2 tbsp walnuts, broken
- 4 oatcakes, coarsely broken
- 4 Medjool dates, stoned and roughly chopped
- 2 tbsp honey
- 2 tbsp Muscovado sugar
- 0.5 tsp coarse ground black pepper
- 1 pinch cloves, ground
- 1 small grating nutmeg
- 4 medium Bramley apples
- 4 bay leaves
- 4 dollops clotted cream (optional)
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Preheat the oven to 220°C/200°C fan/gas mark 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 20mins 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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