Baked Bramley Apples and Custard

A curious thing happened at our dining table yesterday evening…

We had eaten and we were all feeling pretty full by the time I pulled these baked apples out of the oven. We very rarely have any kind of dessert, none of us has a particularly sweet tooth; I only cooked this because it looked interesting and, for a dessert, it’s low-calorie (around 270 kCal per serving).

I didn’t much fancy it, thinking I would have a couple of bites to test it. Another at the table was extremely dubious about the entire concept, and the third flat-out refused to eat it as he hates mushy things.

Anyway, there we were, chatting away, politely nibbling away from our bowls. Some little time later I realised that my bowl was empty. It wasn’t only mine, so were the other two. That tells you all you need to know about this incredibly simple, incredibly moreish winter dessert.

The original recipe is by Tom Kerridge. Sir, I salute you.

baked-apples.jpg

RECIPE serves 4 

75g sachet of low-fat instant custard

400ml skimmed milk

4 medium Bramley apples

40g amaretti biscuits, crushed

the zest of an orange

30g raisins

1 tsp ground allspice

1/2 tsp ground ginger

1/2 tsp ground cardamom seeds

1tbsp soft light brown sugar

a scattering of flaked almonds


METHOD

Heat the oven to 180C/ 160C fan/ gas3.

Pour the custard powder into a large heatproof jug. Heat the milk on the stove-top until it reaches scalding point (just below the boil) then pour it , while whisking continuously, onto the custard powder. When it is smooth and free of any lumps, set it aside for now.

Remove the cores from the apples, leaving a good-sized hole so you can fit the filling into it.

In a small bowl, mix together the crushed amaretti biscuits, orange zest, raisins and spices.

Pour the custard into a small roasting tin, then place the apples on top of the custard. Spoon the filling into the core-holes. Bake for 20 minutes, then remove from the oven and sprinkle with the brown sugar and scatter over the flaked almonds. Bake for a further 15-20 minutes until the apples are soft all the way through.

Serve each baked apple with a portion of the hot custard.

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