Baked Apples

Heat the oven to 180°C. Wash the Bramley apples and core them right through with a corer, keeping them whole, then widen each hole to about 2.5 cm with a small knife so it holds plenty of stuffing.

With the tip of the knife, score a line through the skin all the way round the middle of each apple. The flesh swells as it bakes, and the cut lets the skin split neatly instead of bursting.

Roughly chop the walnuts, if using, and cut the butter into small dice. In a bowl, mix the butter with the sugar, raisins, cinnamon and, if using, the mixed spice and walnuts.

Stand the apples in an ovenproof dish that holds them snugly, about 20 cm square. Pack the stuffing firmly into the holes, pushing it down with your thumb or the handle of a teaspoon, and pile any extra on top.

Pour the 100 ml of water into the dish around the apples. It keeps the sugar that runs out from burning and cooks down with it into a syrup.

Bake for 35 to 45 minutes, spooning the liquid in the dish over the apples halfway through and adding a splash of water if the dish looks dry. They are ready when a skewer slides into the flesh with no resistance and the flesh has puffed out at the score line, fluffy but not yet collapsing.

Leave the apples to stand for 5 minutes, because the stuffing comes out of the oven scalding. Meanwhile, warm the custard in a small pan, if using.

Lift each apple into a bowl, spoon the syrup from the dish over it and serve with the custard.