Baked caramel apples

I have memories of eating this simple dessert with Hokey Pokey ice cream as a child. It was one of my nana’s go-to desserts, which I can imagine was made from local apples during autumn with a variety of cooking apples. This dish is a perfect harmony of sweet and tart apples enveloped in a caramel sauce with a hint of salt (my addition) to balance. It is a dish I will throw in the oven when I already have it on to cook dinner or bake bread. If you have many apples to use up you can easily multiply the recipe and extra can be frozen into portions for a quick winter dessert.

PREP TIME 20 minutes // COOK TIME 25-30 minutes // SERVES 4

• 4-5 apples, about 700g

• juice of half a lemon

• knob of butter, about 20g

• 1 heaped tbsp flour

• 1 tbsp golden syrup

• ¼ cup (40g) packed brown sugar

• pinch of salt (generous if you like salted caramel flavours)

• ²⁄₃ cup hot water

1. Heat the oven to 190°C (fan 170°C).

2. Peel the apples and cut into eighths. Place in a 25cm x 30cm baking dish and toss with the lemon juice.

3. In a saucepan, melt the butter. Add the flour and mix into a roux (thick paste). Add the golden syrup, brown sugar and salt if using, then slowly pour in the water while whisking until thickened. Simmer for 1 minute to cook off the flour then drizzle the sauce over the prepared apples.

4. Bake for 25-30 minutes, stirring halfway through cooking. Once the apples are tender and the sauce is bubbling it is ready to enjoy. Serve while hot with Greek yoghurt or Hokey Pokey ice cream. Leftovers can be cooled and stored in the fridge to serve with hot porridge and cream.