Applesauce

• 450 g (1 lb) cooking apples (Bramleys are best)
• 1 tablespoon water

Peel, core and quarter the apples and put them in a saucepan with the water. Cover the pan, and heat very slowly until all the apples have softened and fluffed. Beat in the sugar, cook a few minutes longer, beat in the butter and a pinch of salt and serve very hot.

It should be a soft moist purée. If it seems too wet, cook, uncovered, until most of the liquid has evaporated.