We’re only in the first week of December and yet those little mince pies we’ve been chomping since October are already starting to feel a bit tired and passé. Am I right?
So, here at Bentley’s Delicious, we’ve come up with a twist on the classic mince pie…the Festive Stuffed Bramley. The beauty of this recipe is that you can make these as a cosy pudding for one or enough to stock your local school’s Christmas Fair.
<h3>Festive Stuffed Bramleys</h3>
Small to medium sized Bramley apples (as many as you want)
Mincemeat or dried fruit and ground almonds
Bottle of Bentleys Plum Delicious
30ml Bentleys Apple Juice (we recommend Elstar or Jazz)
Preheat oven to 175 degrees.
Core each apple generously (approximately 1 inch cavity). Score around the circumference of the apple (between the flesh of the apple and skin) with a sharp knife to prevent exploding apples. Fill the cavity with mincemeat or dried fruit.
Pour some Plum Delicious over each apple to glaze. Pour the apple juice in the bottom of a baking dish and place the filled apples in the juice.
Bake apples in the baking dish at 175 degrees for 20 minutes or until the apples are fluffy and beginning to colour.
For the ultimate in decadent treats, serve with a generous spoonful of Liz and Ian’s homemade brandy butter (available to purchase at Kempley Market).
Eat! Enjoy! Let us know what you think!