Baked bramley apples with mincemeat
One of our most useful English cooking apples is the Bramley Seedling and it can be used for a simply delicious dessert: filled with dates or ground almonds mixed with Apricot Conserve or Mincemeat.
4 large Bramley Apple
4 teaspoonfuls of Tiptree Mincemeat
Wash the apples. Remove the core, starting at the eye end (the opposite to the stalk) and take out the rough bits and pips. Try not to go right through the apple.
Make a small slash to the skin round the apple, to allow it to swell without bursting.
Place apples into a buttered ovenproof dish.
Spoon the Mincemeat into the centre of the apple and press down, top with butter.
Add half cup of water to the dish.
Bake in a moderate oven (180c, Gas Mark 4) till soft and tender.
Serve with cream or homemade custard.