syrup

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.