Bramley Apples
Malus domestica 'Bramley's Seedling' (commonly known as the Bramley apple, or simply Bramley, Bramleys or Bramley's) is a cultivar of apple which is usually eaten cooked due to its sourness. The Concise Household Encyclopedia states, "Some people eat this apple raw in order to cleanse the palate, but Bramley's seedling is essentially the fruit for tart, pie, or dumpling." Once cooked, however, it has a lighter flavour. A peculiarity of the variety is that when cooked it becomes golden and fluffy.
Cooking
Bramley apples work well in
pies, cooked fruit compotes and
salads,
crumbles, and other dessert dishes. They are also used in a variety of
chutney recipes, as well as in cider making. Whole Bramley apples, cored and filled with dried fruit, baked, and then served with custard is an inexpensive and traditional British
pudding. Cooked apple sauce is the traditional accompaniment to roast
pork. Hot apple sauce goes very well with ice cream.
Regardless of the dish, Bramley apples are generally cooked in the same basic way. First the fruit is peeled and then sliced, and the pieces covered in
lemon juice (or some other acidic juice) to stop them turning brown.
Sugar is usually added. In pies and crumbles, the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan.
'Bramley's Seedling' apples are favoured for producing a jelly which is very pale in colour
Recipes using Bramley apples see
Here and
Here.
