Autumn is upon us and you know what that means apples!!
September’s Recipe of the Month is Baked British Bramleys.
The recipe coincides perfectly with the start of the Bramley apple season and demonstrates beautifully the positive benefits of cooking with cast iron.
These must be one of the easiest puddings to make and they taste delicious with lashings of custard or cream. Choose apples of about the same size so they cook evenly and are ready at the same time.
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) glacé 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 baker 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.