My hubby insists on having his baked apples floating in Birds custard and why not! I'm not sure they would go with posh custard, creme fraiche or cream. Ice cream would be good though for that hot and cold pudding combination.
We never hear the words ‘let’s have Baked Apple and custard tonight’. This retro recipe appears to have been written out of the majority of recipe books, although Nigel Slater has written a recipe for this in his books.…..it's delicious.
You will need:
For each Bramley cooking apple:
Butter, mixed dried fruit, dark brown sugar.
1. Preheat the oven to 180°C. Remove the apple core with an apple corer. Score each cooking apple round the middle, going quite deep into the apple.
2. Put the apples into a baking dish, using the handle of a teaspoon fill the centres with butter, dried fruit, and sugar – repeat the layers until the apple cavity is filled to the top. Top each apple with a cube of butter as the last layer.
3. Add a few tablespoons of water to the dish and place in the oven to bake for 45 minutes to 1 hour.
The history of the Bramley Apple is an interesting read....