Baked apples and custard

Preparation info
  • Serves


    • Difficulty


Appears in
British Food

By Mark Hix

Published 2005

  • About

Apples can react differently during cooking you may find that one takes more or less time than the rest. The filling can be varied to taste with more or less spice, or the addition of nuts like ground almonds or walnuts.


  • 4 large apples, such as Cox’s Orange Pippins, Braeburn or Jonagold
  • 8 tbsp luxury mincemeat


  1. Preheat the oven to 190°C (fan oven 170°C), gas mark 5. Using an apple corer, scoop out the cores from the apples. Mix the mincemeat, breadcrumbs, cinnamon and sugar together. Put each apple on a larger piece of foil and fill the core cavities wit