We were inspired by The Imperfect Kitchen blog to make a pear and rhubarb crumble with warm winter spices…..in the middle of summer. As is so often the case it really shouldn’t have worked but served with ice cream it was the stuff of dreams. So here is another ‘winter’ pudding which we have tweaked and given a summer glow.
Summer baked apples
Two cooking apples (Granny Smiths or similar)
A generous handful of Deglet Nour dates (dried is fine) chopped in to small pieces
A generous handful of walnuts broken in to small pieces
A generous handful of lexia raisins
Remove the apple core with an apple-corer. It’s best to take a little more of the centre away so you have a generous ‘core’ for stuffing.
Slit the skins in a ring about half-way down the apple using the point of a sharp knife. This stops the skins from bursting.
In a bowl add the dates, walnuts, lexia raisins and a generous shake of cinnamon and a generous shake of ginger.
Add a good glug of maple syrup and mix everything well.
Place the apples in a shallow baking dish. Push the date mix stuffing down in to the core with your hands. It’s messy but satisfying. Keep pushing it down so the core is well stuffed.
Sprinkle each apple with a level Tbs of demerara sugar (we prefer the fruit to be sharp/sweet so use less)
Add about 2.5 cm/1 inch of water to the baking dish. Scrape any of the remaining stuffing mix in to the water.
Bake at 200C/400F/Gas Mark 6 until the fruit is tender, basting occasionally. The apples may ‘catch’ and look burnt on the top but that just adds to the flavour. It will take about 40 to 50 mins.
Let the apples cool and then keep in the fridge overnight to let the flavours mingle.
Serve cold with a good Cornish ice cream scooping the sticky sauce over the apple and the ice cream.
Perfect. Fluffy cold apple, rich ice cream, warm spices, crunchy nuts and a sticky sauce!
The basic recipe came from Bee Nilson, The Penguin Cookbook (1953). A wonderful resource of comfort food best eaten with your favourite Aunty and Uncle and the promise of a trip to the zoo!
Not sure about our food photography skills but at least we tried.