Ginger Baked Bramleys

method:

• Preheat the oven to 200C/ 400F/Gas 6. Use a small knife or an apple corer to remove the core from the centre of each Bramley, leaving a hole about 4cm wide. Score a cross into the top of each apple with a knife.
• Cream the butter and sugar together, and stir in the ginger and raisins. Divide the mixture between the Bramleys, pushing it into the cavities, then place them in an ovenproof dish.
• Bake for 20 minutes or until tender. Spoon the juices from the base of the dish over each Bramley and serve warm with a generous blob of cream or ice cream.