Choose from the indigenous variety or the exotic kind (from New Zealand and Australia) for that grand finale to a splendid supper. Eaten as a fruit, stewed, preserved or cooked as a dessert, either way... the awesome apple is delicious!

Ingredients:
500 gm apples
1 tbsp lemon juice
50 gm granulated sugar
300 ml double cream
250 gm demerara sugar

Procedure:
Preheat a grill to its maximum setting. Lightly grease four ramekins (dishes, as in picture), they must be able to withstand the heat of a hot grill, and should be deep enough to allow the top of each pudding to brown without further cooking the base. The ramekins could be of three inches diametre and 2.5 inches height.

Peel and core the apples. Slice them thickly into a saucepan and add the lemon juice and granulated sugar. Poach for a few minutes until the slices are just tender but still retain their shape. Using a slotted spoon, remove the slices from the pan and divide them evenly between the ramekins.

Whip the cream in a bowl until thick. Smooth it over the top of the apples in each dish. Sprinkle the demerara sugar thickly over the top of the cream to cover it completely, then put the dishes under the hot grill until the topping caramelises - it will appear to melt. Allow the puddings to cool a little, if you want to serve them hot, but Apple Brulee is best served cold. The caramel topping sets hard, and will need to be struck firmly with a spoon so that it breaks to reveal the smooth, creamy apple mixture beneath.

Ingredients:
For the pastry:
325 gm plain flour
180 gm unsalted butter, cubed
2 tbsps caster sugar
For the filling:
800 gm large green apples
125 gm sugar, and extra for sprinkling
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 1/2 tbsps plain flour
20 ml lemon juice
40 gm unsalted butter, cubed

Procedure:
Preheat the oven to moderate 180C (30F/Gas 4). To make the pastry, work together the flour, butter, sugar and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add 30 ml water and process until the mixture just comes together. Remove the dough, divide in half and form each portion into a thick disc. Cover with plastic wrap and chill for 15-20 minutes.

To make the filling, peel, quarter and core the apples, then slice thinly and place in a large bowl. Combine the sugar, cinnamon, nutmeg, flour and a good pinch of salt, and sprinkle the mixture over the apple. Add the lemon juice and toss well.

On a lightly floured surface, roll out a pastry portion 2.5 mm thick, and 5 cm wider than a greased, shallow pie tin, 23 cm across the base. Carefully roll the dough onto a rolling pin, or fold into quarters, then ease into the tin. With your fingertips, press the dough into the tin to remove any air bubbles.

Trim the excess pastry, leaving a 2.5 cm border of dough overhanging the edge of the tin. Add the filling, then brush the pastry edges with water. Roll the remaining dough to the same thickness as before. Dot the apple with butter, place the dough on top and cut four steam holes.

Trim the excess pastry, leaving a 1 cm overhang, then press the edges together to seal them. Crimp the edges by pinching the pastry between thumb and forefinger into a zigzag design. Brush the top with water and sprinkle with extra sugar, then bake for 55-60 minutes. Cool the pie on a rack, and serve a warm or cold.

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