Let's not forget about the grownups at Halloween. This recipe is easy to prepare and looks after itself in the oven. The best part though is the rum caramel sauce poured over the apples after they come out of the oven.
You will need: 25g softened unsalted butter, 25g light muscovado sugar, finely grated zest of 1 lemon plus 1 tbsp lemon juice, 30g currants, 40g raisins, 6 red eating apples, 6tbsp golden syrup, 1tbsp rum, creme fraiche to serve.
1. Beat the butter and muscovado sugar together until creamy, beat in the lemon zest and juice (the mixture will look curdled), fold in the raisins and currants. Preheat the oven to 180C/160C fan/350F/Gas 4.
2. Using the tip of a sharp knife, score a circle around the middle of each apple (I didn't do this and they were still ok). Carefully cut out the apple cores using an apple corer.
3. Loosely stuff the cavities with the dried fruit to within 1cm of the top and place the apples in a baking dish spaced slightly apart. Drizzle 1 tbsp syrup over each one and bake for 45 minutes, basting every 15 minutes.
4. Transfer the apples to plates or a serving dish, spooning any loose dried fruit back inside and reserving the syrupy cooking juices in a small pan. Leave the apples to cool for 10-15 minutes.
5. Simmer the cooking juices until reduced by half and a light caramel colour, then stir in the rum. Pour the caramel sauce over the apples and serve with creme fraiche.