Baked Apple Sauce is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic sauce of Bramley apples and butter sweetened with sugar that's oven baked and which can be served as a dessert or as a savoury sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Apple Sauce.
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This is a classic recipe for a Victorian version of Apple Sauce that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Fill a quart jar with apples, pared, cored and quartered; add a tablespoonful of water, stir and cover, and set it in a moderate oven until the apples are reduced to a pulp; beat them with a spoon till quite smooth, adding a small piece of fresh butter, and sugar in sufficient quantity.
Modern Redaction
Ingredients:
5 Bramley apples, peeled and cored
1 tbsp water
1 tbsp butter
3 tbsp brown sugar (or to taste)
Method:
Pare, core and quarter the apples then place in an earthenware casserole with a tight-fitting lidd. Add 1 tbsp water, secure the lid then place in an oven pre-heated to 180°C. Bake for about 60 minutes, or until the apples are soft then remove from the oven.
Beat the apples with a spoon until quite soft then mix in the butter and enough brown sugar to sweeten the dish to taste. Serve warm.
