My mind raced back to this recipe that my mother (and her mother) used to make when I was reading Jane and Jeremy Strode's regular piece in the Sydney Morning Herald's Good Living section a month or so ago when they put in a great recipe for Marmalade and Ginger Pudding with clotted cream.

Like Jane and Jeremy’s recipe, I tried this one with our Gentleman's Marmalade, and – dare I say it – I think it came up beautifully in comparison – although I just hope my mother never reads this!!

I must say, though – I learnt a lot of tricks from her – she bakes apples, by coring them, and cuts a ring around the top third of the apple (to stop them exploding), and stuffs them with dates along with a healthy dollop of marmalade. I think the real trick is to put some sago in the bottom of the pan with water – this makes the juice thicker and soaks up all the juices of apple and marmalade.

Baked Apples with Gentleman's Marmalade

6 Granny Smith Apples (or try Golden Delicious)
150 g pitted dates
50 g sago
1 Jar Lynwood Gentleman’s Marmalade
300mls water
130 g brown sugar

Core the apples, making a slit around the top third of the apple.
Pack dates tightly into the centre of the apple. Put a dessert spoon of Lynwood Gentleman’s Marmalade on top of the apple.
Place apples in an oven-proof dish so they are tightly packed. Add water, brown sugar and sago sprinkled in the bottom of the dish.
Bake in oven at 175°C for approximately 30 minutes.

The baked apples should be served warm and tender.

Serve with double cream or ice cream.