A simple, classic low-fat pudding to use up seasonal Bramleys
Ingredients
- 4 cooking apples, cored but left whole
- 2 stem ginger balls, finely chopped
- ½ tsp ground cinnamon
- 4 prunes, chopped
- 50g light muscovado sugar
- 1 tbsp butter
- 4 big scoops good quality vanilla ice cream, to serve
Method
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Heat oven to 200C/fan 180C/gas 6. Using a sharp knife, score a line around the equator of each apple. Put them into a baking dish with a small splash of water in the bottom.
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In a bowl, combine the ginger, cinnamon, prunes and sugar. Stuff the mixture into the apples so that they are well packed. Top each with a knob of butter and bake for 35-40 mins, or until cooked through. To test, pierce with a sharp knife – it should slide straight through. The apples can be cooked up to a day ahead, then warmed through in the oven or microwave before eating.
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Remove from the oven and baste the apples with the liquid left in the dish. Serve hot or warm with the ice cream.