3 small or 2 large eating apples,
cut in half
70g softened butter
25ml maple syrup
1 tsp vanilla extract
1?2 tsp ground cinnamon 40g raisins
3 tbsp crème fraiche
30g walnuts, roughly chopped
Preheat the oven to 190 ?C (fan 170 ?C/gas mark 5).
Take each apple half, and using a teaspoon, scoop the seeded core out of the apple half and discard. Line the apple halves up in a small roasting tray and slide into the hot oven. Bake the halves for 10 minutes.
While the apples are baking, beat together the butter, maple syrup, vanilla, cinnamon and raisins.
After 10 minutes, remove the apples from the oven and roughly dot and splodge the butter mixture as evenly as possible over the top before returning the apples to the hot oven. Bake for a further 15 minutes.
Remove the apples from the oven. They should be cooked through. (If you like them very soft, then cook on for longer, but cover them to stop the raisins burning.)
Serves 8On October 17, 2013
These biscuits are reminiscent of the ANZAC biscuits that were sent in food parcels to Australian and New Zealand troops stationed in Europe during World War I. Using basic ingredients...On April 8, 2016
On 25 December 1662, Samuel Pepys described his Christmas feast:On December 9, 2015
This is an absolute classic. Everyone in the family will love this one. I like doubling the recipe and making this when my friends come over for dinner.On January 26, 2018
Our variation of the classic caramel slice has a modern twist — a crunchy polenta base, rich sticky caramel, all finished off with a sprinkling of sea salt flakes.On September 25, 2015
This is a fantastic dessert or celebration cake. I make it a lot as it has become the signature dish for my cookery school, Take 2 Eggs. It’s nowhere near...On April 10, 2015