As mentioned on BBC Radio Solent, 1st November 2012.
A fun hands-on recipe, getting everyone involved!
Stuff the apples with any combination of fillings of your choice. The quick toffee sauce works well with sponges too.
- Serves 4
- 600g puff pastry
- 100g sultanas
- 2 tbsp Calvados, optional
- 4 eating apples
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
- 75g brown sugar
- 100g butter
- Beaten egg
- Toffee Sauce:
- 150ml double cream
- 25g demerara sugar
- 1 tsp black treacle
- 1. Soak the sultanas in warm water (or the brandy if using), for 1 hour.
- 2. Top and tail the apples and remove the core.
- 3. Drain the sultanas and mix with the spices, sugar and butter – stuff the centre of the apples.
- 4. Roll the pastry on a floured surface and cut 4 even sized (but no so neat) circles – brush the edges with beaten egg.
- 5. Encase each apple with the pastry, bringing all the edges to the bottom of the apple – pinch well to seal the bottom.
- 6. Brush the outside of each apple dome with beaten egg and make a whole in the top.
- 7. Bake for approximately 20 minutes in a preheated oven (200c).
- 8. Allow to cool for 5 minutes, whilst the sauce is being made.
- 9. Quick Toffee Sauce:
- 10. Place all the ingredients into a saucepan and bring to the boil.
- 11. Simmer for 2-3 minutes and serve hot.
Variations: Small cooking apples can be used instead.