Well summer is here and I’m back with another Bramley Apple recipe. This time I’ve taken the tangy Bramley and paired it with Gruyère cheese, one of my favourite cheeses for baking with. It’s nutty and melts to perfection, making it a natural choice for adding to bread.
This is the kind of bread I take on a picnic. You’re half way there with a bread roll crammed full of Bramley Apple chunks and nutty cheese. You could chuck in a few walnuts or hazelnuts too if you had them in the cupboard. Take a few of these rolls with some thick slices of ham and maybe some strawberries as pudding and you have yourself a feast.
The British grown Bramley has been the best apple to cook with for over 200 years; it’s higher malic acid content and lower sugar levels produce a stronger tangier tasting apple after cooking, with a melt in the mouth moist texture. No other apple will do.
Dessert apples, though delicious as a raw snack, can be chewy when cooked, producing a dissatisfying texture, all because they contain up to 20% more dry matter than the Bramley. So when it comes to cooking and baking, it’s worth seeking out the Bramley, for its superior flavour and texture.
Pop over to www.bramleyapples.co.uk for more inspiration and information – there are loads of great recipes to choose from. And don’t forget to share your Bramley recipes and tips using the hashtag #LoveBramley on Facebook, Instagram and Pinterest.
Prep Time: 10 minutes
Cook Time: 40 minutes
- 300g multi grain bread flour, plus extra for shaping
- 150g strong white flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp cream of tartar
- 100g Gruyere cheese, grated
- 2 Bramley Apples, cored and cubed into 1cm pieces
- 10mls lemon juice
- 300mls cold milk
Preheat the oven to 190C/fan 170C/gas mark 5. Stir together the flours, bicarbonate of soda, salt, cream of tartar and grated cheese. Toss the Bramley apple cubes in the lemon juice, then add to the flour mixture and stir well until evenly coated. Add the milk and use a blunt knife to stir well until you can’t see any traces of flour. Flour the work surface and your hands well, then tip the dough out and split into 7 equal pieces. Roll each piece of dough into a ball shape and coat in flour. Place in a cupcake tray. Bake for 35 – 40 minutes until golden brown. Cool on a wire rack and eat on the same day as baking.
Get the monthly newsletter...
and subscribe to get all recipes straight to your inbox!