This is one of my favourite puddings. We used to have it when we were kids on a regular basis as we had some lovely Bramley apple trees in the garden of the house I grew up in. Fluffy apple, syrupy apple juices, plump raisins and lashings of cream make a very satisfying end to a meal. I haven’t given quantities as it will depend on how many people you are feeding, you will need one apple for each person and for each apple you will need about a tablespoon of syrup, a tablespoon of dried fruit and a little bit of butter.
Bramley apples, cored and the skin split around the middle to prevent apple explosions
Raisins or sultanas or mixed dried fruit ( I used a mixture of chopped glace cherries to the apples in the photo)
Golden syrup
Butter
Splash of water
Method
Place the apples into a baking dish that is big enough to take all of the apples. Fill the centre of the apples with dried fruit. Spoon over golden syrup (about a tablespoon for each apple) and place a small lump of butter onto each apple. Add a splash of water to the dish, this will help prevent the syrup burning.
Cook in a preheated oven at 180°c (gas mark 4, 350°c) for 20-25 minutes until the apples are fluffy.
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Hello: As soon as I saw your post, I knew I would like it!
When I visited England I felt like I had come home. I’m Canadian and a Monarchist and unfortunately can’t afford to live in England. My paternal grandparents were both from England. My grandfather from Plymouth, Devon. I keep in touch with relatives there.
Thank you for the lovely recipe for the Shropshire pie.
I’m looking forward to some more authentic British Recipes.
I have a few under my belt, but not as many as I would like.
I have though come across this site and have been having fun with http://www.historicalfoods.com
It is a site I thought you may enjoy.
Will definitely be returning.
Charlie
Thank you for your lovely comment. I am so pleased that you like my recipes and I hope you enjoy the Fidget Pie – it is really delicious. I hope you keep coming back. Kath
I tried your recipe, and it was lovely, but after 30 mins, the apples were still hard in the middle. I’m trying again with 40-45 mins as other recipes suggest and they should be perfect. Thank you