Fergus Henderson’s Baked Bramley Apple

Fergus Henderson’s Baked Bramley Apple

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Fergus co-owns the highly renowned London restaurants, St. John Bar & Restaurant Smithfield and St. John Bread & Wine Spitalfields. Along with Trevor Gulliver, Fergus has worked hard to gain St. John 14th place in the S.Pellegrino World’s 50 Best Restaurants awards. Fergus has also published a number of successful cookery books, including ‘Nose to Tail Eating – A Kind of British Cooking’ and ‘Beyond Nose to Tail Eating’.

There’s nothing finer than a Baked Bramley apple, with the extraordinary texture of the apple’s flesh when baked.


  • 1 Bramley apple

  • Knob of butter

  • 3-4 heaped tablespoons of brown sugar

  • Calvados to taste

  • To serve:

  • Cold Cream


  • Core the apple and stuff it with brown sugar and a knob of butter
  • Heat up some Calvados in a small pan
  • Carefully light the Calvados and pour over your baked Bramley Apple
  • Serve the flaming Apple with cold cream for a delicious sweet treat

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