Baked Bramley Apples with Pecans and Golden Syrup

Preheat the oven to 190°C (375°F). Core each Bramley apple from the top, removing seeds and creating a cavity large enough to hold the filling, leaving the base intact.

Roughly chop the pecan nuts into small pieces to create a coarse mixture.

Combine the chopped pecans with the cubed unsalted butter in a small bowl, mixing until the butter and nuts are evenly distributed.

Divide the pecan and butter mixture equally among the four apple cavities, pressing it gently into each core.

Pour the golden syrup evenly over the stuffed apples, allowing it to coat the top and drip into the cavities.

Pour the water into the bottom of a baking dish, then arrange the stuffed apples upright in the dish.

Bake in the preheated oven for 35–40 minutes until the apples are tender when pierced with a knife and the skin begins to split.

Remove the apples from the oven and allow them to cool slightly for 3–5 minutes before serving.

Warm the low fat custard in a small saucepan over low heat until it reaches serving temperature, stirring occasionally to prevent sticking.

Place each baked apple in a serving bowl and pour warm custard around it, serving immediately.