Apple and almond is such a delicious combination, a definite favourite of mine. This recipe combines them in a brilliantly quick and easy pudding for a chilly day. Serve with custard for maximum comfort.
- 4 large eating apples, braeburn or similar – anything crisp and tart
- 200g golden marzipan
- 2 tsp unsalted butter
- Pre-heat oven to 180C fan (200C)
- Use an apple corer to remove the core from each apple. If you can be bothered, you can carefully scoop the core out bit by bit with a sharp knife to leave a cm of apple in the bottom. I am not that patient so my holes go all the way through
- Run a sharp knife around the circumference of each apple, just going through the skin to leave it space to expand a bit without exploding
- Divide the marzipan into 4 pieces and roll each one between your fingers into a roughly cylindrical shape about the size of the removed cores
- Stuff the apples with the marzipan, pressing in with your fingertips until they’re as full as they can get
- Place them right side up into a snug-fitting foil-lined oven dish
- Pop a little blob of butter on the top of each one and a splash of water in the bottom of the dish
- Bake for around 30 mins until the apples are cooked all the way through
- Serve hot (but not so hot you burn your mouth on the marzipan!)
Sophie cooks 