Quick baked apples

 The glory of an English orchard is the Bramley apple tree.  Laden with enormous, bright green fruit, this tree is a sight to behold.   The apples are far too sour to eat, but perfect to cook, going fluffy and tartly gorgeous, and are a perfect pairing with raisins, spices and golden syrup.    

This recipe is so simple, I'm almost embarrassed to post it.  However, one of my sons is new to this blog (Welcome, William!), as he is in proud possession of a kitchen and a girlfriend who would like him to step up to the mixer.  So, in honour of novice pudding makers everywhere, let's do this really, really simple recipe.  

Simple Baked Apples

Quick Baked Apples
 
1 apple per person
1 handful raisins or mixed dried fruit per person
2-3 tbsp golden syrup per person
Demerara sugar
1 knob butter (or spread)
Cinnamon or mixed spice
Small quantity of water
 
Preheat the oven to 190 deg.   Peel and core the apples, cutting into large chunks.  Put into a high sided baking dish, sprinkle over the raisins.   Dollop on the golden syrup (be generous), shake on some Demerara sugar and a bit of spice and finish with a knob of butter.  Add a little water, probably ½”/10mm. 
 
Bake for about 15-20 minutes or so until the apples are soft, starting to go golden brown, but haven’t quite fallen apart (you can see at the top of the photo how quickly they collapse).
 
Serve hot with Greek yoghurt, whipped cream, or home-made custard.   (William – next challenge, make the custard!)  This keeps well for a few days and is best re-heated in the microwave.