Bramley’s Seedling is the most popular cooking apple in Britain. It’s a large apple with a thick, green skin and sour flesh that dissolves into fluff when cooked.
Beef and ale stew with dumplings
Rolled roast loin of pork with homemade apple sauce
Icelandic breaded lamb chops with spiced red cabbage
Sausage Danish
Chestnut, roasted butternut squash and Bramley apple soup
Creamy parsnip and apple soup
Sticky toffee apple pudding with calvados caramel sauce
Apple strudel
Mini apple and almond cakes
Bramley apple slice
Apple crumble cocktail
Black cherry and hazelnut jam
How to make chutney
Plum glitter jam
Mincemeat
Bramley’s are sold throughout the year, but are harvested in mid-October. They become sweeter with storage.
Bramley’s contain a high level of pectin, so set easily and make excellent jellies, fruit cheeses, chutneys and mincemeat. Use when cooking with fruit that’s lower in pectin such as in rowanberries or rosehips to help them set. Bramley’s thick skins also mean they bake well. Core and stuff with dried fruit, spiced cinnamon butter or a frangipane mixture.
Once cooked, Bramley’s quickly break down, so use them in puréed dishes such as apple sauce, apple Charlotte, ice cream and mousse. Bake with raspberries, blackberries, quince or pear, or flavour with cloves or cinnamon. Alternatively, use their acidity to cut through the sweetness of root vegetable soups made with beetroot, carrot or parsnip; or lighten a sausage meat stuffing for roast goose or turkey by mixing in their roughly grated flesh.
Article by Sybil Kapoor
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
