Ingredients

• 200ml double cream
• 50gr butter
• 100gr caster sugar
• A big pinch of sea salt
• 4 Bramley apples
• 4 tbsp rolled oats
• 100mls of apple juice, cider or water

Recipe

1. Step 1

   Heat oven to 180C

2. Step 2

   Core the apples, leaving a plug in the base using a cut out slice of the core. Spoon ½ a tablespoon of oats into each cavity.

3. Step 3

   In a heavy bottomed saucepan over a medium heat melt the sugar slowly allowing it to turn golden brown.  Do not stir the caramel, just let it gently bubble away and melt. Carefully pour about 1 tablespoon of the caramel into each apple cavity

4. Step 4

   Without returning the caramel to the heat, whisk half the butter into the caramel followed by the cream, bit by bit.  Finally add the salt and put the caramel sauce to one side (somewhere warm) whilst the apples bake in the oven.

5. Step 5

   To bake the apples, add the remaining oats and butter to a baking dish along with the apple juice or water and bake uncovered for 35 – 40 minutes for optimum apple explosion.

6. Step 6

   Serve the apples with the caramel sauce poured over the top.