Baked Apples Stuffed with Mince Meat




  1. Preheat the oven to 180C/350F/Gas 4
  2. Trim the base of each apple and then using a corer, take the cores out
  3. Cut a small slit all the way round the middle of the apple horizontally
  4. Mix the raisins, mincemeat and ground almonds and pack tightly into
    the core of the apples
  5. Place them in a baking dish and pour over 450ml/16fl oz of the cider
  6. Bake for 25-30 minutes then take out and leave to stand for 10
  7. Pour off the cider from the dish into a saucepan and heat it to reduce it in volume until slightly syrupy. Use the syrup to glaze the apples
  8. In a pan, heat the sugar and remaining cider together and bring to
    the boil
  9. Heat to caramelise to a golden-brown colour then set aside to cool
  10. Meanwhile in a separate pan, bring the cream up to the boil
  11. Pour the cream into the syrup, add the butter and stir until well mixed
  12. Serve the baked apples with the sauce


Prep time:

Cook time:

Serves: 4

  • 4 Bramley or Granny Smith apples

  • 4 tbsp raisins

  • 2 tbsp mincemeat

  • 2 tbsp ground almonds

  • 570ml cider

  • 225g caster sugar

  • 115ml cider

  • 175ml double cream

  • 55g butter