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28 Recipe Recipe


• 120g suet • 150g muscovado sugar • 200g grated bramley apples • 100g sultanas • 60g raisins • 100g dried prunes, chopped • 40g walnuts, chopped • 40g almonds, chopped


Ingredients - to serve 4 hungry mouths


SUSSEX LOCAL


Christmas stuffed baked apples


• 1 tsp ground cinnamon • ½ tsp mixed spice • 1 35ml shot dark rum • 1 35ml shot brandy • 8 coxs apples • 150g butter • Some icing sugar


Mix the suet and muscavado sugar with the grated bramley apples, dried fruit, nuts, spices, rum & brandy. Adjust the amount of alcohol / spices to your preference.


Heat the oven to 200c, Peel the top half of the coxs apples and remove the core, then cut a round bowl shape in the top of the apple. Stuff each apple with plenty of the filling and pack on top too. Don’t worry about it spilling over.


Place the stuffed apples in a roasting tin, put a knob of butter on top of each one and sprinkle with icing sugar. Put in the oven for 20 minutes,


b a s t i n g often with the cook- ing juices.


Remove the apples from the tray then place the tray over a high heat and whisk to loosen the cara- melised juices, this can then be reduced to a syrup to form a sauce. Be careful not to burn the sugars. Serve warm with vanilla ice cream.


Recipe created by Richard Ockelford - Head Chef at the Mill House Hotel, Ashington. 01903 892426 www.themillhousesussex.com


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