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A variation on one of the simplest and best apple puddings, this Bord Bia version of the classic baked apple can be on the table in half an hour (or less) and has a gentle ginger flavour.
You can stuff them with any combination of dried fruits that takes your fancy, and it’s a good way to use up any mincemeat left over after Christmas. Ideally, cook them at the same time as your main course or some other dish, to get best use of the oven heat.
4 good sized Bramley apples (approx 900g/2lb)
50g/2oz butter, softened
50g/2oz muscovado (soft dark) sugar
4 balls of stem ginger, finely chopped
1. Preheat the oven to 200ºC/Fan 180ºC/400ºF/Gas Mark 6. Use a small knife (or an apple corer, if you have one) to remove the core from the centre of each Bramley, leaving a hole about 4cm wide in the centre. Then use a knife to score a cross into the top of each apple, to help it to cook evenly.
2. Cream the butter and sugar together, and stir in the ginger and raisins. Divide the mixture between the Bramleys, pushing it into the cavities. Then place them all in an ovenproof dish
3. Bake for 20 minutes or until tender. Spoon the juices from the base of the dish over each Baked Bramley and serve warm with cream or ice cream
Microwave Method: Add the filling and place the Bramleys in a microwaveable dish. Cover loosely with greaseproof paper and cook on HIGH for 10 minutes, or until the apples are tender, turning once. Microwave instructions are based on 650 wattt ovens, so adjust the time according to the power of your oven.