Baked apples stuffed with mince

This recipe is an old family favourite. Originally I used to do it with just a mixture of raisins and sultanas and some brown sugar, which was very nice. But having made some rather rich mincemeat I decided to try it with this and some Golden Syrup and it made a big difference to the flavour. I suppose you could use runny honey as a sweetener. Anyway, try the recipe out and make up your own mind as to what ingredients you prefer. Whatever you choose it's a very nice way to use up the glut of apples we've had this year.

Ingredients
Four reasonable-sized cooking apples, Bramleys are best.
Four heaped tablespoons of mincemeat
Two cupfuls of apple juice
Two tablespoons of Golden Syrup
Two ounces of butter or margarine
A little grated nutmeg
Whipped cream, crime fraiche or Greek yoghurt.

Method
Use an ovenproof dish and rub it around with a little of the butter or margarine. Wash the apples and cut a light horizontal line around the skins about half way up. Then cut out the center of the apples with a corer or knife, cutting fairly widely to be sure all the core part is removed. Make it wide enough to put  a tablespoonful of the mincemeat into each apple and push it down so that it is level with the top of the apple. Place in a greased dish.

Warm the tin of Golden Syrup so that it is easy to pour (unless you have the pouring sort) and cover each apple with a dessertspoonful of the syrup. Pour the apple juice into the dish and top each apple with a dollop of the remaining butter and a grating of nutmeg.

Place the dish in a medium oven, on about Gas mark 3/325F/170C and cook for about 25 minutes or until they are nicely softened. Don't overcook or the fruit in the  mincemeat will burn. Serve with cream or other choices.