Well summer is here and I’m back with another Bramley Apple recipe. This time I’ve taken the tangy Bramley and paired it with Gruyère cheese, one of my favourite cheeses for baking with. It’s nutty and melts to perfection, making it a natural choice for adding to bread. READ MORE
I’m back again with another Bramley apple recipe; an apple cake this time. I’ve taken the hearty, homely great British apple crumble and custard pudding and given it a makeover. A new way to serve it for the summer months, if you will. This Bramley apple cake is topped with a creamy custard buttercream and crowned with crunchy almond crumble that’s devilishly moreish. This apple cake is damp, soft and lightly warming from the Bramley apple and cinnamon combination. READ MORE
Today I offer you pork casserole with sweet apple. This time we’re using specially selected pork to make for a super tender dish. And we’re not using just any old apples; we’re using Bramley apples. The sweetness of the apples combined with the succulent pork makes for a really special pork casserole that’s so hands off it’s easy to forget it’s in the oven. READ MORE
Almost everyone I’ve spoken to about baked Bramley apples smiles, sighs and looks all misty eyed. They recount childhood memories of melt in the mouth stuffed Bramleys served sometimes plain, or with cream, maybe ice-cream or even custard.
It’s not surprising. The British grown Bramley has been the best apple to cook with for over 200 years; it’s higher malic acid content and lower sugar levels produce a stronger tangier tasting apple after cooking, with a melt in the mouth moist texture. READ MORE
Holly Bell 