Here are a couple of recipes to celebrate the availability of new season Bramley apples.

Luxury Bramley apple & cinnamon bread & butter pudding
(Serves 6)

Ingredients:
450g/1lb Bramley apples, peeled, cored and sliced
75g/3oz caster sugar
1tsp ground cinnamon
6 small croissants
600ml/1pint milk (see cooks tip)
3 medium eggs
½ tsp vanilla essence
25g/1oz hazelnuts, chopped
15g/½ oz icing sugar

Method:
Preheat the oven to 190C/Fan 170C/Gas 5. Mix the Bramleys, 25g/1oz caster sugar and the cinnamon together in a bowl.

Cut the croissants in half and place the bottom halves in a large ovenproof dish. Add three-quarters of the apples and top with the remaining croissants. Beat the rest of the sugar, milk, eggs and vanilla in a jug and pour over the croissants. Press the croissants down into the custard mixture. Top with the hazelnuts. Dust with icing sugar and cover with foil.

Place the dish in a large roasting tin. Pour boiling water into the tin to come halfway up the side of the dish. Bake for 25-30 mins or until the custard has just set. Remove the foil and bake for a further 5 mins or until the custard has set and the top is golden.

Cook’s tip: If you’re feeling indulgent replace half the milk with double cream, it adds a really creamy flavour to this easy dessert.

Bramley & raspberry cinnamon crunch crumble
(Serves 4)

Ingredients:
675g/1lb Bramley apples, peeled, cored and sliced
175g/6oz frozen raspberries, defrosted
25g/1oz caster sugar
225g/8oz plain flour
50g/2oz Demerara sugar
1 tsp ground cinnamon
100g/4oz butter
25g/1oz porridge oats
25g/1oz flaked almonds>Method:
Preheat the oven to 190C/Fan 170C/Gas 5. Place the Bramleys and raspberries in a large ovenproof dish, add the caster sugar and toss together until the fruit is coated.

Place the flour, sugar and cinnamon in a food processor, add the butter and blend until the mixture resembles crumbs. Stir in the oats and almonds. Scatter over the fruit. Bake for 25-30 mins or until golden brown. Serve with vanilla ice cream.

Cook’s tip: If you haven’t got a food processor, rub the butter into the flour and cinnamon with your fingertips. It’s easier if the butter has been cut into cubes first.