Fergus Henderson’s Baked Bramley Apple
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
- 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