Strictly speaking, almost any cooking apple will do when you are creating a baked apple dessert. But if you do have a choice, go for Bramleys. This apple will puff up perfectly as it cooks, to give you a melt-in-the-mouth texture and a wonderfully balanced level of sweetness and sharpness.

This recipe is certainly a favourite with the pupils at Bartholomew School. If you are cooking baked apples for adults, extra flavour can be added by pouring a little brandy over each one before cooking. Beer works particularly well, too, as it caramelizes in the pan to provide a superb sauce.

YOU WILL NEED: Four medium-sized Bramley apples 1oz (25g) butter 1oz (25g) soft brown sugar 4oz (125g) mixed dried fruit One level tspn ground mixed spice.

METHOD: Turn the oven to 200C /400F or gas mark 6 so that it is at the right temperature when you add the apples.

Using a small knife or an apple corer, remove the cores from the apples.

Using a sharp knife, make a cut in the skin around the centre of each apple and place them in a small baking tray.

Mix together the butter, sugar, mixed dried fruit and ground spice, and spoon the mix into the centre of each apple.

Place in hot oven (having added a little brandy or beer, if cooking for adults) and allow to cook for at least 35 minutes, or until the apple has puffed right up. If possible, place them into the oven just before serving the main course, as this will ensure that they are served at their best - puffed out and beautiful.

Serve with rich double cream for the perfect flavour combination.