Cavern Aged Cheddar with Penderyn Whisky Topped Baked Apples

Cavern Aged Cheddar With Penderyn Whisky Topped Baked Apples Hr Large

Prep Time: | Cook Time: | Ready: | Servings: 4

Step by Step

Recipe Ingredients
4 braeburn apples
40g flour
40g Dragon salted butter
20g oats
35g demerara or light muscovado sugar
Pinch of cinnamon
50g sultanas
100ml Penderyn Whisky (Optional)
60g Dragon Handcrafted Cavern Aged Cheddar with Penderyn Whisky
Recipe Directions
Cut the top 2 centimetres off each apple, and hollow out the centre with a melon baller or Parisian scoop
Soak the sultanas in the Penderyn whisky to rehydrate them (or use tea, apple juice or any desired liquid)
Combine the butter, sugar, flour, oats and cinnamon together to make a crumble
Fill the cavity in each apple with soaked sultanas and top with crumble mix
Grate the cheese over the top of each apple, including the lid
Bake the apples and lids in a 180 degree oven for 25-30 minutes
Serve the apple with the lid placed back on top alongside ice cream, custard or cream

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