Recipe: Baked Stuffed Apple with Crème Anglaise


A classic fruity and creamy pudding

Baked apple, stuffed with mincemeat and topped with Crème Anglaise

Serves 4

Preparation time: 45 minutes, plus 1 hour stewing time


4 peeled and cored (but not sliced) cooking or eating apples

225g ready-made short crust or sweet pastry

Mincemeat filling

125g raisins

175g currants

50ml brandy

Zest of 1 lemon

150g beef or vegetarian suet

125g dark brown sugar

50g chopped mixed peel

Grated nutmeg

1 large Bramley apple, peeled and grated

Crème Anglaise

100ml double cream

50ml full fat milk

4 egg yolks

½ vanilla pod (split open lengthways)

50g caster sugar

To make the mincemeat filling

  1. Soak the raisins and currants in the brandy and lemon juice for an hour, then drain and set the brandy aside
  2. Mix in the rest of the ingredients, then pour the brandy back in

To bake the apple

  1. Preheat the oven to 180°C
  2. Roll out the pastry on a floured surface to 0.5cm thick and cut into long strips around 2cm wide strips
  3. Core the apple and fill the hole with the mincemeat
  4. Wrap the pastry around the apple, leaving a gap at the top so moisture can escape
  5. Brush the pastry with egg
  6. Bake for 25 minutes until lightly golden and crisp
  7. Sprinkle with cinnamon spiced caster sugar as they come out of the oven

To make the crème Anglaise

  1. Put the milk, cream, vanilla seeds and vanilla pod in a saucepan, and bring to the boil
  2. Meanwhile, place the yolks and the caster sugar in a heatproof bowl, and whisk lightly before placing over a pan of simmering water for a few minutes. Whisk constantly
  3. Strain the hot milk and slowly whisk in to the yolk mixture
  4. Continue to whisk over boiling water until it thickens into a cream
  5. Once thickened, transfer to a cool bowl and place in an ice bath before serving it alongside the baked apples
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