Baked Stuffed Apples
The best kind of cooking doesn’t depend on exotic and expensive ingredients, only upon the best and freshest of whatever you decide to use. Taking trouble isn’t really trouble but love, care and thought. ‘Every millionaire,’ according to my Granny, ‘loves a baked apple’. And she was probably right; it is the simplicity that makes it so appealing. It takes just a few minutes to assemble, and the contrast of tart apple and sweet sultanas or raisins is irresistible to everyone — not just millionaires. If you have a Bramley apple tree in your garden you are doubly blessed for they are the best ‘cookers’. The Bramley is a star: it is large, fragrant, yet acidic, and cooks to a wonderful fluffiness. There are many other English recipes, such as Apples in Butter or Glazed Apple Tart, which require firmer, sweeter apples such as Cox’s and Granny Smiths but for Baked Apples or Apple Crumble only Bramleys will do!.
Core the apples and put in an oven proof dish. Stuff all the ingredients into the hole. If there is any extra filling falling out it does not matter. Bake at 350°F (180°C) for about 35 minutes . Serve with cream.
Theo Hodges
Theo Hodges was born in Kent. After a degree in Graphic Design she joined J. Walter Thompson Advertising Agency as an Art Director working on accounts such as Rowntrees, Kraft and The Butter Council. While she was at University in Perugia, Italy she started collecting recipes from friends and family. In 1980 she set up her own design agency: Theo Hodges Design Consultants. For many years when they were young Theo, her sister and six cousins used to spend vacations at her Grandmother’s Victorian vicarage in Kent. ‘The thing about remembering childhood’ she says, is ‘there’s a whole lot of oblivion, and then out of it something floats up, quite sharp and clear. Many of the meals I can still see vividly and various recipes of mine were originally from Granny’s kitchen. ‘The kitchen garden was stuffed with raspberries, huge red dessert gooseberries, strawberries, runner beans, peas and much more with the hens in a shed at the back. But Granny only ate chicken breast and runner beans, followed by raspberries and Jersey cream - and therefore so did we. When raspberries were out of season, and in those days the season was much shorter, Granny made Victoria sponge cakes sandwiched with cream and home-made raspberry jam. On this limited but delicious diet we all thrived’. Theo’s mother was an excellent cook as well, and had been taught by the house- keeper at their house in Mougins, South of France. And once rationing was withdrawn in England in 1952 and good, fresh ingredients became available again, she amassed an enormous number of recipes which has formed the basis for Theo’s collection of family desserts.