Baked apple with salted caramel

Name: Baked apple with salted caramel
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 eating apples (such as Royal Gala); 40 g Essential Unsalted Butter, softened; 1 tsp ground cinnamon; 30 g sultanas; 30 g pecans, chopped; 1 tbsp light brown muscovado sugar; 1 tbsp Essential Porridge Oats; Vanilla ice cream, to serve

Say hello to the ultimate winter dessert! This grown-up pud works just as well with whatever dried fruit you might have to hand – try raisins, cranberries, currants or figs.

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Vegetarian

Serves4
CourseDessert
Prepare20 mins
Cook50 mins
Total time1 hr 10 mins

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4 eating apples (such as Royal Gala)
40g Essential Unsalted Butter, softened
1 tsp ground cinnamon
30g sultanas
30g pecans, chopped
1 tbsp light brown muscovado sugar
1 tbsp Essential Porridge Oats
Vanilla ice cream, to serve

For the salted caramel sauce

30g Essential Unsalted Butter
100g light brown muscovado sugar
170ml Essential Double Cream
2 tbsp Baileys Irish Cream

Preheat the oven to 180°C, gas mark 4. Use a small, sharp knife to make a circular incision into the top of each apple where the core is (taking care not to cut right through to the base), then ease out the core. Put the cored apples in a small-medium baking dish.
In a bowl, mash the butter and cinnamon together, then stir in the sultanas, pecans, sugar and oats. Spoon this into the apples, piling any extra up on top. Pour 200ml warm water into the base of the baking dish, then bake for about 35-45 minutes until the apples are soft to the touch. Set aside to cool for 5 minutes.
For the sauce, gently heat the butter, sugar, cream and a pinch of salt in a small saucepan until all the sugar has dissolved. Turn up the heat and simmer for 1 minute, then take off the heat and stir in the Baileys Salted Caramel. Remove the apples from the cooking liquid and serve with the salted caramel sauce and ice cream.