Ingredients

1kg/2lb 4oz Bramley apples peeled

and cored

30g/1oz butter

For the crumble layer

125g/5oz soft white breadcrumbs

100g/4oz light soft brown sugar

100g/4oz dark chocolate, roughly chopped

75g/3oz butter, melted

3 heaped tbsp golden syrup

Method

Preheat the oven to 190 degs C/gas mark 5. Cut the apples into large chunks, put them in a pan and toss with the butter and approximately two tablespoons of water over a moderate heat. When the apples start to soften but are still keeping their shape, tip them into a 1.5 litre baking dish. Mix together the breadcrumbs, sugar and chocolate and coverthe apples loosely with the mixture. Melt the butter with the golden syrup in a small saucepan and pour it over the crumble mixture, making certain to soak them all. Bake for 35 minutes until the apple is soft and the crumbs are golden and crisp.

Courtesy of the National Trust Development Chef Clive Goudercourt