If you are looking for a comforting warm hug of a pud on a snowy (March!!) weekend, this is a winner. Easy, Quick and deliciously sticky-sweet. Any tart green apple will do for this one, but Bramleys are brilliant.
Ingredients for 1
2 Medium Bramley Apples
3 tsp Lemon juice
A large knob of Butter
2 tsp of golden syrup
1 dessert spoon of golden castor sugar
1 tsp vanilla extract
1/2 tsp ground Cinnamon
4 or 5 Pecans
Pinch of Salt
Serve with Cream
Method
Peal, core and slice the apples into quarters and then each quarter into 3 or 4 equal chunks. Put the apples in a saucepan with the lemon juice, butter, syrup, sugar, vanilla & cinnamon. Stir to combine and cook over a medium heat for 5 mins, stirring occasionally.
Crush the pecans in a pestle & mortar with a pinch of salt (or bash 'em in a sealed bag with a rolling pin). Spread out on a baking sheet and toast under a hot grill for 2-3 minutes. Keep your eye on them as they will burn quickly if you don't pay attention.
When the apples are done, they will be just starting to break down into a purée and the syrup should be thick and sticky.
Serve topped with the toasted nuts and lashings of cream.
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