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| 4 gross | Bramley cooking apples |
| 115 Gramm | Soft dark brown sugar; (4oz) |
| 4 Esslöffel | Sweet mincemeat |
| 55 Gramm | Flaked almonds or chopped pecan nuts; (2oz) |
| 1 Teelöffel | Powdered cinnamon |
| 2 Esslöffel | raisins |
| 25 Gramm | Unsalted butter; (1oz) |
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Preheat the oven to 190 °C/375°F/gas mark 5.
Remove the centre core of the apples, leaving 5mm (1/4in) uncut at the bottom. Run the tip of a sharp knife round the circumference of the apple, just to pierce the skin. This stops the apples bursting in the oven.
Combine all the ingredients except for the butter and juice, and spoon it into the cavities of the apples; place the excess in the bottom of the buttered baking dish. Place the apples on the fruit in the dish, dot the top with butter and pop in the oven for 45 - 60 minutes. Every 10 minutes, add 2 tbsp of apple juice to the bottom of the dish, and spoon the juices over the apples.
Serve piping hot with double or clotted cream.
Per serving: 58 Calories (kcal); 5g Total Fat; (75% calories from fat); trace Protein; 4g Carbohydrate; 14mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
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