Name: Boozy Baked Worcester Apples
Yield: Serves 4
Cuisine: British
Ingredients: 30 g walnuts, chopped; thick custard or double cream, to serve; 1 small egg, beaten; 3 tablespoons apple brandy; 30 g nibbed almonds; 4 medium-sized dessert apples; good pinch of mixed spice; 1 tablespoon ground almonds; 6 dates, chopped; 250 g plain flour; pinch of salt; 60 g lard; 25 g unsalted butter; 2 tablespoons brown sugar; ½ tablespoon caster sugar; 1 tablespoon raisins

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

These are a rather grown-up version of baked apples. The booze and filling is cleverly contained in the pastry, which also makes them easier to transport. The ideal apple for this would be Worcester Pearmain, but they are not always available so I would go for a dessert apple, like Cox’s, Pink Lady or Braeburn.

An appropriate alcohol for these apples would be cider brandy, if you can find it, which is our version of Calvados. It is marketed down in Somerset as Somerset Royal and pre